Fold yogurt into whipped topping, blending well.
Add fruit and spoon into crust.
Freeze until firm, 4 hours.
Remove from freezer 30 minutes (or longer for softer texture) before cutting and keep chilled in refrigerator.
Store any leftover pie in freezer.
Combine fruit and yogurt, then fold in whipped topping, blending well.
Spoon into crust.
Freeze until firm, about 4 hours.
Remove from freezer 30 minutes before cutting; keep chilled in refrigerator.
Garnish with additional whipped topping and fruit, if desired.
In a small greased skillet, toast almonds and coconut over medium heat until golden.
Set aside and stir in raisins.
Thinly slice peaches and plums.
Halve strawberries and combine fruits in medium bowl.
In another bowl, stir in yogurt, sour cream, honey and vanilla.
Layer fruit and yogurt mixture in 4 parfait glasses, adding 1 tablespoon coconut mix to each glass when 1/2 filled. Top with remaining coconut mix.
Blend the banana, yogurt, sugar, pineapple juice, strawberries, orange juice, and milk in a blender until smooth.
Arrange fruit in crust.
In food processor or blender, process cottage cheese and yogurt on high speed until smooth.
Mix gelatin and cold water.
Add to mixture, blending well.
Pour over fruit in crust.
Cover and refrigerate several hours or overnight.
Garnish with dollops of yogurt and fruit just before serving.
Arrange fruit in crust.
In small saucepan, sprinkle gelatin over water.
Let stand 1 minute.
Stir over low heat until dissolved.
In blender, process cottage cheese and yogurt on high speed until smooth.
Add sugar and vanilla.
Blend well. Gradually add gelatin mixture.
Blend well.
Pour over fruit in crust.
Sprinkle with nutmeg.
Cover and refrigerate several hours or overnight.
Garnish with additional fruit before serving. Makes 8 servings; contains 190 calories per serving.
r>egg yolks, honey, water and cornstarch; mix well.
Cook
Toast waffles to desired doneness.
Blend together the vanilla yogurt,lemon extract, Splenda, and cream cheese with the hand stick blender.
Top waffles with choice of fruit and top with about 1 tablespoon (on each) of the yogurt sauce.
Dig in!
ffin pan) with cooking spray and set aside.
In a
b>fruit, candied fruit and Grand Marnier. Set aside, covered, overnight.
For the fruit and
Mix thawed or fresh fruit and yogurt.
Fold in Cool Whip until blended.
Pour into pie crust.
Freeze until firm.
Serves 6 to 8.
Thoroughly combine mashed fruit and yogurt in a bowl.
Fold in whipped topping, blending well.
Spoon into crust and freeze about 4 hours.
Remove from freezer and place in refrigerator 30 minutes before serving.
Solidly frozen pie may require more time in refrigerator for softer texture.
Store any leftover pie in the freezer.
Other fruits may be used with yogurt of same flavor.
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For the fruit and nut seasoning, heat 1 tbsp
Thoroughly combine mashed fruit and yogurt in a bowl.
Fold in whipped topping, blending well.
Spoon mixture into crust and freeze for 4 hours.
Can serve frozen or place in refrigerator 30 minutes before serving.
If frozen solid, may require more than 30 minutes to soften.
Store leftover pie in freezer.
Thoroughly combine mashed fruit and yogurt in a bowl.
Fold in whipped topping; blend well.
Spoon mixture into crust; freeze for about 4 hours.
Remove from freezer and place in refrigerator for 30 minutes before serving.
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
aucepan, heat the cream, milk, and vanilla over medium heat, stirring
Blend 1 cup fruit and yogurt with enough milk, water or juice to make a milkshake consistency.
Drink and enjoy!
Combine kiwi fruit, banana, yogurt and ice cubes in a blender container.
Process until pureed.
Pour into 2 glasses.
Garnish with strawberries.
Combine fruit and mint in a large bowl. Set aside for 10 mins.
Divide fruit between 4 serving vessels and drizzle with any juices. Serve with yogurt.