Pumpkin Yogurt Pie
Adapted from
Welcome Home For The Holidays
8 servings
| Crust: | 1 c canned pumpkin | ||
| 1 1/2 c low-fat graham cracker crumbs | 1/2 c light brown sugar, packed | ||
| 1/4 c light margarine, softened | 1 tsp ginger | ||
| 3 tbsps granulated sugar | 1/2 tsp cinnamon | ||
| Filling: | 1/2 tsp nutmeg | ||
| 1/2 gal low-fat frozen vanilla yogurt, softened | 1 tbsp refrigerated orange juice |
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling. To prepare filling, combine vanilla yogurt, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice. Mix well. Pour into crust. Freeze until ready to serve.
| Calories | 402 | %CFF | 17 % | |
| Total Fat | 7 g | Saturated Fat | 0.4 mg | |
| Protein | 10 g | Cholesterol | 10 g | |
| Carbohydrates | 75 g | Sodium | 341 mg | |
| Sugars | 60 g | Fiber | 1 g | |
|
3.8 WW Points | ||||
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