Frozen Almond Yogurt Pie

Kitchen Tested
  • Yield 8 to 10 servings

Make this delicious, simply prepared pie ahead so it freezes up.


1 cup graham cracker crumbs
1/4 cup chopped sliced almonds
2 tablespoons margarine, melted
1 tablespoon water
2 teaspoons almond extract
1 quart frozen nonfat vanilla yogurt, softened slightly
1 (10-ounce) jar apricot preserves
1/2 cup sliced almonds, lightly toasted


  1. Preheat oven to 375F.
  2. Combine graham cracker crumbs, almonds, margarine and water in a small mixing bowl and press into the bottom and up the sides of a 9-inch round pie plate coated with nonstick cooking spray.  Bake about 8 minutes, until just lightly browned.  Let cool completely.
  3. Stir almond extract into slightly softened yogurt and quickly spread over cooled graham cracker crust.  Cover with plastic wrap and freeze.
  4. Before serving, spread pie with preserves and top with almonds.  Freeze just before serving.



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