Serves: 8
Total Calories: 134
1. Drain apricots, reserving 2/3 cup syrup. Reserve 4 apricot halves for garnish. Chop remaining apricots. Set aside.
2. In medium saucepan bring reserved syrup to boiling. Remove from heat. Stir in sugar and gelatin until dissolved.
3. In large bowl gradually whisk gelatin mixture into yogurt. Refrigerate about 2 hours or until partially set.
4. Fold chopped apricots and whipped topping into yogurt mixture. Spoon into crust. Refrigerate about 3 hours or until set.
5. Lengthwise halve reserved apricot pieces. Garnish pie with apricot pieces. Store in refrigerator.
This Apricot Yogurt Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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