How can something be so creamy and yet so light at the same time?
½ cup fresh or frozen blueberries, thawed
1 tablespoon granulated sugar
1 tablespoon water
1 (8-ounce) container whipped topping, thawed
3 (6-ounce) containers lemon yogurt
1 (9-inch) prepared graham cracker crust
1) In a small saucepan, combine blueberries with sugar and water. Bring to a simmer and cook 5 minutes. Mash slightly with the back of a spoon or a potato masher. Cool completely.
2) In a large bowl, fold together whipped topping and lemon yogurt. Swirl in 3 to 4 tablespoons of blueberry mixture and transfer mixture to crust.
3) Refrigerate 6 hours, or overnight.
More Jamie Geller 5-Ingredient Recipes
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen — not because she doesn’t love food, but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “Joy of Kosher With Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids, who give her plenty of reasons to get out of the kitchen — quickly. Check out her new book, ”Joy of Kosher: Fast, Fresh Family Recipes.”
This story "Jamie Geller’s Lemon Yogurt Pie" was written by Jamie Geller.