No-Bake Strawberry Yogurt Pie
This No-Bake Strawberry Yogurt Pie blends Greek Yogurt, fresh or frozen berries & maple syrup for a pie that’s healthier than many recipes. Shhhh! 
Do you ever feel caught between being healthy and enjoying life? Ummm… like all the time?
I am still (still!!) trying to take off my holiday weight gain. Every time I get close, I go out to dinner or make Key Lime Meringue Pie Tartlets and I have to start over. Aarrgh!
A healthier alternative
Yes, that’s how this recipe got created. I wondered if I could make a dessert that gave me some calcium, some fruit, and was relatively low in fat and sugar. PLUS, it had to actually look like dessert.
You see, no one in my house is going to buy the suggestion that a smoothie is dessert.
Would you serve this to your mom?
And with spring brunch season coming on, I decided to try to make something healthier that might even work for Easter or Mother’s Day.
Improved Strawberry Yogurt Pie
Now yogurt is always a go-to healthy dessert base and there are yogurt pies all over the internet. Problem is, many of them are thickened with ingredients like cream cheese (tasty & natural, but mostly fat with little protein or calcium) or (breathe, Inger, breathe) commercial “whipped topping.”
Lately, I have started using gelatin as a thickener more. It’s high in protein and does a good job of thickening without breaking the calorie or chemical bank.
Just a little maple syrup…
Now when it comes to yogurt, did you know that packaged fruit yogurts may have a fair bit of added sugar? A healthier option can be starting with plain yogurt and adding your own fruit along with less sweetener. This pie filling tasted truly sweet with a mere ¼ cup of maple syrup for eight servings. You could even use stevia if you wanted.
Of course here I must confess to a couple concessions to that whole dessert concept. I lightened the mixture by folding in a little whipped cream. And I stuck with a commercial graham cracker crust for ease of preparation. (Brilliant pie crust makers, feel free to convert me in the comments section!) .
A slice of heaven!
Someday to really go healthy, I might perfect a super healthy homemade crust or increase the gelatin for a thicker crust-less pie.
But this was sooooo easy. And for today, I’m good.
Ready to serve!
No-Bake Strawberry Yogurt Pie
Ingredients
- 1/4 cup nonfat milk
- 2 ¼ tsp powdered gelatin 1 packet
- 1/2 cup whipping cream
- 1 ½ cups plain nonfat Greek yogurt see note
- ¾ cup roughly chopped fresh strawberries see note 2
- ¼ cup maple syrup
- 1 Graham cracker crust commercial or your favorite homemade crust
Instructions
- Fill a small bowl with the milk. Sprinkle the gelatin over and soak for 5 minutes to soften.
- Heat the gelatin mixture in a microwave about 10 seconds at a time, stirring in between, until very warm. Do not allow the milk to boil. Stir until gelatin is dissolved, then set aside to cool slightly
- In a medium bowl beat cream until thick peaks form.
- Combine the yogurt, maple syrup and gelatin mixture and whisk until well mixed. Fold in the whipped cream trying not to deflate, then fold in the fruit.
- Pour the filling into the crust and smooth the top. Refrigerate 5 hours or overnight.
- Enjoy!
Notes
Nutrition
And for more great Mother’s Day brunch ideas, check out these recipes from some of my blogging friends!
Brunch Ideas for Mother’s Day
- Cinnamon Rolls by Hezzi-D’s Books and Cooks
- Framboise Whipped Stilton Cheese Toasts by Culinary Adventures with Camilla
- Katsu Sando Finger Sandwiches by A Kitchen Hoor’s Adventures
- Lavender Tea Bread with Fresh Lemon Glaze by Our Good Life
- Slow Cooker Mexican Breakfast Casserole by A Day in the Life on the Farm
- No-Bake Strawberry Yogurt Pie by Art of Natural Living
- Zucchini Tomato Gratin by Karen’s Kitchen Storie
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Well, since no one has tried to convert you yet… it seems up to me! I would definitely make my own crumb crust. The use of real butter, freshly crushed graham crackers, and a little extra spice makes it very special. You can actually buy the graham crackers pre-crushed, did you know that?
The pie looks absolutely amazing, and — yes — like a smoothie pie!
Happy Easter!
I did not know you could get the crackers pre-crushed David–what will they think of next! The idea of adding nuts is also appealing (nuts = health, um right?). Okay, putting it on the to-do list!
I always enjoy a cold dessert after a big meal and your pie sounds perfect for those occasions.
You know I didn’t even think of the “light” factor Karen. That’s always big if dessert comes after a large meal, isn’t it!
Oh Inger, I love the sound and the look of this pie…like the idea of using Greek yogurt and strawberry…this is perfect for the season. Thanks for the recipe. Have a great week!
Thanks Juliana. Have a good week too!
That looks like the perfect summer dessert.
Thanks Wendy! I was wishing our violets were out so I could do some edible flowers with it. Which means for sure I’m making it again soon!
OMG, this looks sooooo yummy! And perfect for Easter. I’m going to an event where it would sit out (indoors) for a few hours. Do you think it would hold up? Or, is it a dessert that should come right out of the refrigerator.
Wow, it’s not like its frozen, but if I had to leave something out a few hours, I’d probably pick a different dessert. A lavender angel food cake https://artofnaturalliving.com/2017/07/23/lavender-vanilla-angel-food-cake/ might be nice. You’d want to use real frosting instead of whipped cream again for leaving it out…
Actually another idea for an elegant more stable dessert–7 layer fruit salad, see: https://artofnaturalliving.com/2018/09/20/seven-layer-fruit-salad-with-simple-sauce/