| |
|
 1 envelope unflavored gelatin- 1/4 cup boiling water
- 2 8-oz. packages cream cheese,
at room temperature
- ½ cup sugar
- 1 cup Vanilla or Raspberry Mountain High Yoghurt
- 1 prepared 8” graham cracker pie crust
|
|
|
Empty the gelatin into a small bowl, pour in the boiling water, and stir until gelatin dissolves thoroughly. Set aside.
In a medium glass or ceramic bowl, use an electric mixer to blend cream cheese and sugar until smooth. Fold in yoghurt. Stir gelatin again and fold into cream cheese mixture until incorporated.
Spoon mixture into pie crust, cover, and chill for 2 to 3 hours. Serve plain or topped.
Makes 6 servings.
Click here to view the Next Recipe!
|
|
|
|
|
|
|
|
|
| Calories - 570 |
| Total Fat - 38g |
| Cholesterol - 85mg |
| Potassium - 179mg |
| Sodium - 495mg |
| Total Carbohydrates - 50g |
| Protein - 10g |
| Fiber - 1g |
| Calcium - 8% |
|
|
|
|
|
*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
|
|
|
|
|
|
| |
|
| |
|
|
Recipes 
