Pineapple Yogurt Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 148.3
  • Total Fat: 7.8 g
  • Cholesterol: 53.1 mg
  • Sodium: 165.6 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Pineapple Yogurt Pie calories by ingredient


Introduction

Drain plain organic yogurt in cheesecloth over sink for at least four hours.
with fork mix half of the rice milk with the cornstarch in a cup and stir with a fork until dissolved
Add all the ingredients (except pecans), in a bowl and beat on low until smooth. Pour in crust, sprinkle with pecans.
Bake at 400 degrees for 10 minutes then turn oven down to 325 degrees and bake an additional 50 minutes. Cool before serving. Drain plain organic yogurt in cheesecloth over sink for at least four hours.
with fork mix half of the rice milk with the cornstarch in a cup and stir with a fork until dissolved
Add all the ingredients (except pecans), in a bowl and beat on low until smooth. Pour in crust, sprinkle with pecans.
Bake at 400 degrees for 10 minutes then turn oven down to 325 degrees and bake an additional 50 minutes. Cool before serving.
Number of Servings: 8

Ingredients

    by draining the yogurt to remove the water you will create a cream cheese or sour cream like base in which you may use to create dips by adding your favorite ingredients or use as you would cream cheese in other dishes

Directions

Drain plain organic yogurt in cheesecloth over sink for at least four hours.
with fork mix half of the rice milk with the cornstarch in a cup and stir with a fork until dissolved
Add all the ingredients (except pecans), in a bowl and beat on low until smooth. Pour in crust, sprinkle with pecans.
Bake at 400 degrees for 10 minutes then turn oven down to 325 degrees and bake an additional 50 minutes. Cool before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user STONEAKIN.