Creamy Yogurt Pie
Ingredients
- 1 L or 44 L Kellogg's Corn Flakes* cereal
- 250 ml or 11 ml Kellogg's Corn Flake Crumbs*
- 30 ml or 22 ml granulated sugar
- 30 ml or 22 ml margarine,
- 30 ml or 22 ml corn syrup
- 1 or - envelope unflavoured gelatin
- 75 ml or 1/31/3 ml granulated sugar
- 500 ml or 22 ml low fat yogurt, any flavour,
- 500 ml or 22 ml frozen light whipped topping,
- - or - fruits fresh or canned fruits (optional)
Directions
1. In medium-size bowl, combine crushed cereal or crumbs, 30 ml (2 tbsp) sugar, margarine and corn syrup. Press mixture evenly and firmly into bottom and sides of 23 cm (9") pie plate.
2. Bake at 180°C (350°F) for about 5 minutes or until lightly browned. Cool completely.
3. In medium-size saucepan, combine gelatin and 75 ml (1/3 cup) sugar. Stir in 250 ml (1 cup) of the yogurt. Cook over low heat, stirring constantly, for 4 minutes or until gelatin dissolves. Cool slightly. Stir in remaining yogurt. Chill, stirring occasionaly, until mixture mounds slightly when dropped from spoon.
4. Fold whipped topping into thickened yogurt mixture. Spoon into pie crust. Chill until set. Garnish with fruit if desired.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
