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 Yogurt pineapple pie |
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| Click here for a printable version of this recipe |
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1 frozen pie shell 1 8 oz pkge cream cheese, softened , low fat optional 1 ctn vanilla yogurt (low fat optional) 1 cup pineapple preserves do not prick pie shell line with double thickness of tinfoil- bake 450 deg- 8 7-8 min. remove the tinfoil. bake 5 min. more. in a large mixing bowl beat cream cheese until smooth. beat in the preserves and yogurt. pour all into crust. cover and freeze for 8 hrs- or overnite. remove from freezer 30 min. before serving. notes** yogurt should be 24 oz. size |
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