Frozen Yogurt Pie

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Y is for yogurt, and this yogurt recipe was a treat that I enjoyed often as a kid.  It was kind of the ultimate easy, whack it all together with pre-made items, freeze, slice, and enjoy delight.  Mom usually made a peach version, I always made strawberry.  You can't get much more simple: a couple containers of yogurt, fold in a tub of cool whip, maybe some extra frozen fruit, plop it in a purchased graham crust, and boom: perfect summer dessert.

I know it's not summer right now, but I made this in the summer, and it's still a pretty easy treat all year round.  I remember the slightly icy texture from the moisture in the yogurt.  It was great, nostalgic, and we liked it.  But this time I want to kind of combine that with the no-churn, creamy ice cream fad, for something just a little bit more creamy and decadent feeling.

This went over beautifully with the family.  I haven't had it since I was a kid and wow, it tasted so good.  My youngest especially liked the crust I used, which was inspired by her and will be a post for another day.  There is a creaminess and tang from the cream cheese and a lovely roundness to the flavor from the golden syrup.  It still does has that bit of frosty iciness to it while still being creamy.  If you add fruit, be sure to keep the dice fairly small as those bits will freeze solid.  Absolutely lovely on a fall day!

Frozen Yogurt Pie
serves 8 

¼-⅓ cup golden syrup 
4 oz cream cheese, softened
¼ cup sugar
2 containers (6 oz each*) fruit flavored, or fruit on the bottom yogurt
1½-2 cups small diced fruit to match yogurt (optional)
1 cup heavy or whipping cream, whipped
1 graham cracker/crumb crust (store bought or homemade is fine)

Mix together the golden syrup, cream cheese and sugar in a large bowl or stand mixer on medium speed until smooth and there are no lumps of cream cheese. Blend in the yogurt. Gently fold in the whipped cream.  Scoop into the graham crust.  Make a decorative swirly pattern on the top with a rubber spoon if desired.



 Cover and freeze for at least 6 hours or until firm.  Remove from the freezer and let sit at room temperature for 15-20 minutes before slicing.


 *Yes, the 5.3oz sizes will still work.  Back in the 80s and 90s when we were making this dessert all the time, the typical yogurt container size for an individual serving was eight ounces!  Food industry shrinkage at it again, just like cake mixes.

Here are some more letter Y recipes:

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