Serves: 8
Total Calories: 231
1. In small saucepan sprinkle gelatin over cranberry juice. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves.
2. In blender container combine gelatin mixture, strawberries and yogurt. Cover and blend until smooth. Pour into crust. Refrigerate at least 4 hours or until set.
3. Garnish as desired. Store in refrigerator.
This Very Berry Strawberry Smoothie Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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