Serves: 8
Total Calories: 198
1. In blender container combine strawberries and lemon juice. Cover and blend until smooth. Set aside.
2. In small saucepan combine sugar and gelatin. Stir in egg yolks and milk. Cook and stir over medium heat until boiling. Reduce heat. Boil gently for 2 minutes. Remove from heat.
3. Whisk strawberry mixture, yogurt and food coloring, if desired, into milk mixture. Cover and refrigerate until partially set. Fold in whipped topping. Spoon into crust.
4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
This Strawberry Yogurt Pie II recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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