2 cups vanilla yogurt
1½ cup strawberries, frozen, sweetened
2 cups topping, non-dairy, thawed
2 graham cracker pie crusts
In a bowl, fold yogurt into whipped topping, blend well; fold in strawberries.
Spoon into crust. Freeze until firm, 4 hours or overnight.
Remove from freezer 30 minutes before serving and keep chilled in refrigerator.
Garnish with additional whole strawberries, if desired. Store any leftover pie in freezer.
Sugar: 22g
:
Calcium: 79mg
Calories: 270kcal
Carbohydrates: 43g
Cholesterol: 2mg
Fat: 9g
Fiber: 2g
Iron: 1mg
Potassium: 220mg
Protein: 4g
Saturated Fat: 3g
Sodium: 252mg
Vitamin A: 13IU
Vitamin C: 8mg
