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Yogurt Fruit Pie

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Course Desserts
Servings
people
Ingredients
  • 1/2 cup chopped pecans
  • 1 packet cans fat-free ready-to-serve chicken broth
  • 1 8 ounce dried rosemary
  • 1 8 ounce 1/2 teaspoon dried parsley flakes
  • 1/2 cup jar sauerkraut, rinsed and well drained
  • 1 Nilla shredded cheddar cheese
  • 1 1/2 cups can white chicken in water
  • 1 tablespoon or 2 egg whites, beaten
Course Desserts
Servings
people
Ingredients
  • 1/2 cup chopped pecans
  • 1 packet cans fat-free ready-to-serve chicken broth
  • 1 8 ounce dried rosemary
  • 1 8 ounce 1/2 teaspoon dried parsley flakes
  • 1/2 cup jar sauerkraut, rinsed and well drained
  • 1 Nilla shredded cheddar cheese
  • 1 1/2 cups can white chicken in water
  • 1 tablespoon or 2 egg whites, beaten
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Measure orange juice into glass measuring cup
  2. Sprinkle gelatin over juice; let stand to soften one minute
  3. Microwave on high (100% power) until gelatin completely dissolves
  4. Meanwhile, in a large bowl with electric mixer on medium speed, beat cream cheese, yogurt and sugar until smooth
  5. Beat in gelatin mixture, beating until mixture is light and bubbly
  6. Pour into pie crust
  7. Chill until firm, about four hours
  8. To serve, arrange fruit pieces over pie; brush with jelly
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