Lemon Yogurt Pie
A fluffy, no-bake lemon and pineapple yogurt pie in a walnut and bran flake crust.
1/3 cup butter or margarine
1 1/2 cups crushed bran flakes
1/4 cup ground walnuts
1/3 cup packed brown sugar
1 (8-ounce) container frozen non-dairy whipped topping, thawed
2 cups vanilla yogurt
8 ounces pineapple chunks, crushed
2 teaspoons grated lemon peel
1/4 cup granulated sugar
1 teaspoon lemon extract
- Preheat oven to 375°F (190°C).
- For Crust: In a medium saucepan over low heat, melt butter. Remove from the heat and stir in crushed bran flakes, ground walnuts, and brown sugar. Press evenly into an 8 x 8-inch baking dish. Bake for 8 to 10 minutes.
- For Filling: In a large bowl, mix together non-dairy whipped topping, yogurt, crushed pineapple chunks, grated lemon peel, sugar and lemon extract.
- Spoon into the prepared crust and chill for 5 hours.
Makes 8 servings.