Summer Strawberry Yogurt Pie

I love summer in Oregon.  One of the biggest reasons is because of all the fresh fruits that are available, especially strawberries.  Since my birthday falls on the second day of summer, my birthday cake was always Strawberry Short Cake.  After eating a fresh strawberry short cake, we all knew that summer was finally here!  I think this recipe for Strawberry Yogurt Pie has been around for a long time, but I have just discovered it.  It is simple to make, and a real treat to eat.  And if you use frozen strawberries, you don’t even have to wait until summer to eat it!!

Summer Strawberry Yogurt Pie

Prep Time:  5 minutes   /   Freezer Time:  3 hours or overnight   /   Servings:  8

2   8oz containers   strawberry flavored yogurt  (see note below)
1   12oz container   frozen whipped topping, thawed  (see note below)
1   cup    fresh or frozen strawberries, finely chopped  (see note below)
1   9-inch   graham cracker crust  (see note below)

1.  Mix yogurt with 3-1/2 cups of the dessert topping until blended.  Sweeten the strawberries, if necessary.  Mix the strawberries in with the yogurt/topping mixture, and then spoon the entire mixture into the crust.

2.  Freeze for at least 3 hours or overnight, if possible, until it is firm.

3.  Remove from freezer and top with remainder of dessert topping.  Store in the freezer.

Notes: 
1.  You can use any flavored yogurt, and then just add the same fresh, frozen or canned fruit to the mixture.  Next time I am going to try plain fat-free Greek yogurt with fresh fruit and juices.  I am thinking fresh peaches!

2.  I used the Fat Free frozen dessert topping, and it worked out just fine.  Therefore, my frozen pie will have less calories than listed for this recipe.

3.  I made my own graham cracker crust, but if time is a problem, a prepared graham cracker crust from the grocery store works great too.

Nutritional Information:  Servings = 8     Serving Size – 1/8^th pie
Calories:  317      Total Fat:  18.1g      Cholesterol:  1mg      Sodium:  221mg
Total Carbs:  36.1g  (Dietary Fiber: 0.8g)      Protein:  3.9g