Over the course of the weekend, I thought of at least three things that would make good blogs.

Today, I can’t remember a single one of them. I’m hoping they will come to me as the week progresses.

In the meantime, here’s a yummy-sounding seasonal recipe from Pillsbury that makes use of one of my favorite trendy ingredients — Greek yogurt.

Creamy No-Bake Strawberrry Pie
 

Ingredients :

Filling and Topping

1/3 cup water

1½ teaspoons unflavored gelatin

4 ounces (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened

3 containers (6 ounces each) Greek fat-free strawberry yogurt

1½ cups frozen (thawed) reduced-fat whipped topping

1½ cups sliced fresh strawberries

Crust

1 graham cracker crumb crust (6 ounces)

Directions:

1. In 1-quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring con-stantly, until gelatin is dissolved. Cool slightly.

2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping. Spoon into crust. Refrigerate until set, about 2 hours.

3. Before serving, garnish pie with additional whipped topping and sliced strawberries