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Results 1 - 10 of 34 for lemon yogurt pie
Beat with hand mixer until all ingredients are dissolved and smooth. Pour into graham cracker crust. Chill for at least 24 hours. May be ...
Stir together crumbs, 2 tablespoons ... place in 9-inch pie pan. Firmly pat or press ... minutes. Fold in yogurt. Beat egg whites until ... at least 3 hours.
In a microwave-safe bowl, sprinkle ... or substitute and lemon juice. Add yogurt and lemon peel; mix well. ... make-ahead; has a really tangy flavor.
Pour boiling water in a ... Jello starts to thickened. With a wire whisk, beat in lemon peel, lemon juice and yogurt mix well and pour into shell.
Prepare a graham cracker crust ... mix together the lemon juice, milk, whipped topping, yogurt and food coloring. Pour into crust and freeze. Let pie stand in refrigerator to soften ... Serves 8 or more.
Mix all together until smooth and pour into graham cracker crust. A gingersnap crust is also very good.
Blend first 3 ingredients together. ... into 9 inch pie pan. Bake at 375 degrees ... Cool. Fold together yogurt and Cool Whip and heap into cooled pie crust. Refrigerate.
Mix lemon yogurt, orange yogurt and Cool Whip. Pour into graham cracker shell and top with graham cracker crumbs.
Beat with mixer, yogurt and Cool Whip. Pour into ... additional Cool Whip. Refrigerate at least 4 hours. Nice garnished with fresh strawberries.
Beat together cream cheese, yogurt, yogurt cheese, sugar, lemon juice and peel with electric ... Spoon mixture into pie crusts. Bake at 300 degrees ... use. Keeps one week.
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