Jun 26, 2009

Super Light Blueberry Cream Pie




This cream pie is so light and tasty and it only takes 5 minutes to make. You can also make this with raspberries, blackberries, or strawberries. Simply substitute the blueberry yogurt for another flavor to match your fresh fruit. I brought this cream pie to a dinner and it completely disappeared!



Blueberry Cream Pie
Gina's Weight Watcher Recipes
Servings: 8 Prep Time: 10 minutes Old Points: 4 pts • Points+: 5 pts
  • 9 inch ready made reduced fat graham cracker crust
  • 8 oz fat free Cool Whip
  • 2 cups fresh blueberries
  • 2 (5.3 oz) fat free blueberry yogurt
Combine Cool Whip, berries and yogurt in a bowl. Pour into pie crust and chill in the refrigerator at least one hour. Keep refrigerated until serving.

65 comments :

  1. Is that 2-5.3oz containers of yogurt? Or 25.3oz? Can't wait to try this for our 4th celebration.

    ReplyDelete
  2. sounds great! can't get much easier than that!

    ReplyDelete
  3. It's 2 (5.3 oz containers)

    ReplyDelete
  4. i make this all the time. i could sit and eat the whole pie in one sitting. i always get compliments on it. easy and good and cool for summer.

    ReplyDelete
  5. Any idea how long this would keep in the fridge? Can't wait to try it.

    ReplyDelete
  6. Perfect for the 4th of July Celebrations!! This looks super-light and airy!

    ReplyDelete
  7. This could not be easier and it looks so good

    ReplyDelete
  8. Wow that is simple, so light I can eat 2 pieces right?! :)

    ReplyDelete
  9. Ooo this looks great! It's so light I bet it wouldn't hurt to add a little glaze of SF blueberry preserves melted and poured over!

    ReplyDelete
  10. I gave this a try. Tasted great but was disappointed with the soupy, gloupy texture. I wonder what I did wrong?

    ReplyDelete
    Replies
    1. I always freeze the pie instead of chilling it in the fridge. I think it tastes much better that way and it is the kraft recipe my mom always made growing up from coolwhip's website (you can make it with any fruit, but blueberries are best) http://www.kraftrecipes.com/recipes/frozen-yogurt-pie-50187.aspx

      Delete
  11. @ Lee, not sure, it's really hard to mess this up! Did you keep it cool? It needs to stay refrigerated until you eat it.

    ReplyDelete
  12. looks fantastic...looking forward to trying it...

    ReplyDelete
  13. Yes, the pie went right into the fridge and stayed there for hours.

    ReplyDelete
  14. @Lee, maybe you were just expecting something different? It's basically a cream pie. Whipped cream and yogurt with fruit. Not supposed to be firm if that is what you thought.

    ReplyDelete
  15. This was DELICIOUS! Everyone loved on 4th of July. Can't wait to try some other variations.

    Lee - Did you over mix the cool whip? I did this once when trying to make a frosting with cool whip. It turned into pudding texture. I just fold the cool whip with the yogurt until they are mixed.

    ReplyDelete
  16. I'm new to the site and made this pie but used strawberries in place of the blueberries, and omitted the yogurt all together. Chilled it for over an hour and unfortunately my pie remained runny. Not sure if it's because strawberries have more juice to them or because I didn't add the yogurt. Maybe use less strawberries?

    ReplyDelete
  17. I think using strawberries, it's best to put them on top since they are watery but leaving out the yogurt im sure changed the texture as well.

    ReplyDelete
  18. could you use peaches and peach yogurt?

    ReplyDelete
  19. Sure! I would chop them in small pieces if you put them inside the pie.

    ReplyDelete
  20. I found this to be a little too runny so I put it in the freezer for a light freeze it was soooo delicious

    ReplyDelete
  21. I made this for the second time tonight and it was very soupy too. What brand of yogurt do you use? Maybe the different thickness of the yogurt matters?

    ReplyDelete
  22. I have made it many times using different variations (peaches and peach yogurt, strawberries and strawberry yogurt) and have never had a problem with it turning out. My family loves it!

    ReplyDelete
  23. I love it with peaches and peach yogurt! I don't know why some of you are having problems with it being runny. Are you keeping it chilled? It should stay chilled the whole time until you eat it. I use various brands of yogurt and never have issues.

    ReplyDelete
  24. mine came out soupy too..might put it in the freezer for a while and take out and put into fridge for a little bit before serving...also might add a few tablespoons of splenda to sweeten it up a bit!

    ReplyDelete
  25. Just wondering, what kind of fruit did you use? Maybe if it's a watery fruit, that could be the problem. If you use strawberries for example, I would put them on top of the pie.

    ReplyDelete
  26. Hey this sounds really nice, but I'm in the UK and have no idea what Coolwhip is and the Graham Cracker base either! Is there a UK version that you know of, thanks x

    ReplyDelete
  27. wow! this was absolutely wonderful! I made my own graham cracker crust base using 8 reduced fat graham crackers, made into crumbs, 1 tsp of sugar and 3 tbs melted butter. I plugged it into the WW recipe builder and it came out to 3 pts for 1/8 of the pie.

    It sets up quite loose at first, but if you leave it in the fridge ( if you have a frost free model) overnight, uncovered, it gets firmer.

    ReplyDelete
  28. I made something very similar to this once, but it also called for 1 pkg. of sugar free jello (I matched it to the flavor of the pie) You dissolve the jello in 1/4 cup boiling water (yes, that is all) and add to the pie. The pie firmed up nicely! Very yummy!

    ReplyDelete
  29. Thanks for sharing! Never made it with jello but it seems like a great solution for those who want a firmer texture!

    ReplyDelete
  30. I made this, we loved it. It is not very firm. I used strawberries because blueberries were so exspensive. So nice and light. I found I could get away with half the filling and lower the points. I will experiment to see if I can get to firm up.

    ReplyDelete
    Replies
    1. http://www.kraftrecipes.com/recipes/frozen-yogurt-pie-50187.aspx

      Freeze it for 4 hours- then let thaw for 15 before serving. Tastes much better!

      Delete
  31. made again, this time used pina colda yogurt and coconut flakes, added banana's (just on top)instead of blueberries. Best combo yet!

    ReplyDelete
  32. Wow!! I love the pina colada yogurt with coconut combination!! I just may have to post that!!

    ReplyDelete
  33. I did the pina colada and coconut and also added sme very well drained crushed pineapple----it turned out waonderful!!

    ReplyDelete
  34. Gina, I stumbled onto to your site last night and boy was I happy. Today I made your Macaroni Salad with Tomatoes and it was super super good, I also made your Blueberry cream pie, but I used 1- 8 oz bar of Philly cream cheese light, one of the fat free blueberry yogurts and half of the 8 oz Cool Whip Free, 1/4 cup of Splenda and 2 tsp. of vanilla. It was pure heaven.

    ReplyDelete
  35. @Terry- sounds delish!

    ReplyDelete
  36. Gina, I am so excited to find your website....all our dinners this week and desserts are off this site. I made this last night and it was so yummy! As soon as I made it I put it in the freezer and today I dropped it in the fridge for a few hours and just had a piece (still a little frozen) and it was so yummy. I can't wait to try it with peaches!! Will that change the points? I think some people could be having a problem with it being runny if they are washing the blueberries and maybe some of the water ends up in the filling and waters it down??? Just a thought, because I dried the blueberries on a paper towel to make sure. :)

    ReplyDelete
  37. Gina,

    Do you think this would work with Greek yogurt?

    Thanks,
    Robyn

    ReplyDelete
  38. @Tracie, yes, if the fruit is wet, I could see having a problem with it being runny. Thanks for pointing that out. I've never had a problem with it but I keep it chilled right after I make it and before I serve it. Freezing it is a great idea.

    @Robyn- Sure, why not!

    ReplyDelete
  39. What brands of blueberry yogurt have you tried? I would like to stop by the grocery store tonight and pick up some to make the pie! Any suggestions

    ReplyDelete
    Replies
    1. yoplait fruit on the bottom works well

      Delete
  40. Gina,

    This dessert is amazing! I made this for a bbq recently and it got an amazing response. Its my boyfriend's new favorite dessert (so far, as I have big plans to cook some of your other dessert recipes!)

    I have made it a couple times now, and I leave it in the freezer-- it seems to not get too solid thanks to the cool whip. I also use greek yogurt which adds to the creamy texture!

    Thanks for giving those of us on weight watchers fun things to cook! Your recipes are fantastic (and the pictures make me hungry!). Thanks!

    ReplyDelete
  41. Glad you had success with it! Freezing it before serving is probably a good solution for those of you who had trouble making it.

    ReplyDelete
  42. Ok Gina, I have made this a few times and LOVE it...but here is my question. I went to 3 stores and none had ff cool whip, only lite. Is that going to change the points in the big way? I can't seem to figure it out.
    Thanks, I love so many of your recipes!

    ReplyDelete
  43. You could put a packet of unflavored gelatin mixed in. That wouldn't change the nutrition info, but would help it be a little less soupy.

    ReplyDelete
  44. Great taste. I chose to freeze it instead of refrigerate and my only recommendation if you do that is to mash the blueberries before mixing them into the cool whip/yogurt mixutre. The frozen blueberries were cold and hard on the teeth. Still delicious though.

    ReplyDelete
  45. @Amy, thanks for the laugh! I would probably let it thaw a little before eating, that's just my opinion.I haven't tried it frozen.

    ReplyDelete
  46. I made with strawberries and strawberry/banana yogurt and the family loved it! thanks for the great recipe

    ReplyDelete
  47. This comment has been removed by the author.

    ReplyDelete
  48. I made this tonight with lemon yogurt and blueberries (what we had on hand), and it was wonderful. Thanks for another winner!

    ReplyDelete
  49. I love this site! Thank you Gina for the incrediable dishes, desserts, and drinks! On this dish, how many calories is it for 1 serving?

    ReplyDelete
  50. I'm not sure if someone else asked already, but do you use regular yogurt or greek yogurt for this recipe?

    ReplyDelete
  51. Hey Gina!!! I made this tonight for my grandparents and it was an absolute success!!!! I ended up using chocolate graham crust and it made it even more amazing!!!! I love all your recipes!! Keep posing for me please!! <3

    ReplyDelete
  52. I make these pies all the time, sooo good. Strawberry yogurt with fresh strawberries is the best. Also if you freeze it for a cooked hours and take it out 20 min before eating it sets sooo much better:)

    ReplyDelete
  53. I used Greek Blueberry yogurt...turned out delicious. Tonight I am making it and adding 8oz of cream cheese...thinking this will firm it up and bit. I'm thinking it's going to be GREAT!

    ReplyDelete
  54. Is this gluten free?? I'm making it for someone who has to eat gluten free and I have no idea about what is and what isn't.

    ReplyDelete
  55. Easy & Delicious! Found letting it chill overnight really allows the flavors to merry. Dying to try the Pina Colada yogurt with toasted coconut! Thank you Gina - your recipes, your photos, you definately a gift for the creative and delicious. You are an inspiration! Kristy, SF, SD

    ReplyDelete
  56. this was delicious!! i used wallaby's organic blueberry yogurt. :)

    ReplyDelete
  57. I've made the blueberry version before and it's awesome. Tonight I tried it with Key Lime Pie Yoplait and while it was good, the lime flavor wasn't really that strong. Just an FYI if anyone ever wondered about it.

    ReplyDelete
  58. Hello! I love your recipes and I was wondering if you could suggest a single-girl version of this.:)

    ReplyDelete
  59. Made this tonight for Pi Day :) I cut the filling recipe in half and stretched that to fill 6 of the individual graham crusts. Loved it, and that was a great way for me to keep portions in check.

    ReplyDelete
  60. Love love!! My family has been making this for years!! It was always my grandmothers request!!!

    ReplyDelete
  61. this was so good!!! Going to make it with strawberries tomorrow!!

    ReplyDelete
  62. this was so good!!! Going to make it with strawberries tomorrow!!

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.