Do you enjoy yogurt for breakfast, lunch, or as a snack? I am not a yogurt person per say, but knowingly how good yogurts are, I am teaching my kiddos to eat it & enjoy it. To help them enjoy their yogurts, I began freezing our yogurts and letting eat it frozen. The yogurts are just like eating a frozen yogurt ice cream, great as a low calorie option! 😉 A few months ago, hubby started eating Greek yogurts and he instantly found a new snacking favorite.
Yoplait Greek Yogurt are currently on sale at Publix for 10 for $10.00 or $1.00 each and you can even print this Buy One Yoplait Greek 100 Yogurt Cup and Get One Yoplait Blended Yogurt Cup for Free for added savings! Please note, that the coupon is not valid in : Tennessee and it is only available while supplies last.
I picked up a few Yoplait Greek 100 for this week’s snacks, but before I had a chance to unload them, hubby had one & now I know I will be picking up some more. Yoplait Greek Yogurts are creamy, thick and have a delicious blend of real fruit. So, all this got me thinking, how else I can incorporate yogurt into more of our desserts and/or meals. I looked on the Yoplait website and found that they have quite a few recipes that I like, but the one I want to try is below. For more recipes idea visit the Yoplait website. I want to hear from you, which is your favorite Greek Yogurt?
Vanilla Yogurt Pie
Ingredients:
- 2 cups Nature Valley® oats ‘n honey protein granola
- 1/4 cup sugar
- 5 tablespoons butter, melted
- 2 tablespoons cold water
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons unflavored gelatin
- 4 oz (half of 8-oz package) fat-free cream cheese, softened
- 3 containers (5.3 oz each) Yoplait® Greek 100 vanilla yogurt
- 1/2 cup frozen (thawed) reduced-fat whipped topping
- Fresh raspberries and honey, if desired
Directions:
- Heat oven to 350°F. In food processor, place granola. Cover; process until finely ground. Stir in sugar and melted butter until well combined. Press mixture into ungreased 9-inch pie plate.
- Bake 10 to 12 minutes or until golden brown. Cool completely.
- Meanwhile, in 1-quart saucepan, mix cold water and lemon juice. Sprinkle gelatin on lemon juice mixture; let stand 1 minute to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lemon juice mixture; beat on low speed until well blended.
- Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.
Disclosure: The information and prize pack have been provided by General Mills through Platefull Co-Op.