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
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
1 graham cracker crumb crust (6 ounces)
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