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
Ingredients:
- 9 inch ready made reduced fat graham cracker crust
- 8 oz Tru Whip topping
- 2 cups fresh blueberries
- 2 (5.3 oz) fat free blueberry yogurt
Directions:
- 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.
Nutrition Information
Yield: 8 servings, Serving Size:
- Amount Per Serving:
- Freestyle Points: 9
- Points +: 5
- Calories: calories
- Total Fat: g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: mg
- Carbohydrates: g
- Fiber: g
- Sugar: g
- Protein: g
All images and text ©
Vegetarian Meals
Gluten Free
Under 30 Minutes
Freezer Meals
Paleo
Slow Cooker Recipes
Low Carb
Kid Friendly
Dairy Free
Pressure Cooker Recipes
Whole 30 Recipes
Keto Recipes
Air Fryer Recipes
Meal Prep
Does anyone know the calorie count?
Can you tell me what the calories are?
I made this tonight. It turned out great, thick and creamy. I used two Greek blueberry yogurts, 2 cups chopped up blackberries in the filling, and sliced strawberries on top. It wasn’t very sweet as far as desserts go, but my 5 year old ate every bite and loved it.Â
Where is the calorie count?!?!
Let me look into it!
Pingback: Skinny Summer Berry Terrine • Simple Nourished Living
This was delicious! Could it be prepared and stored in freezer to have on hand for unexpected company? Thank you!
this was so good!!! Going to make it with strawberries tomorrow!!
this was so good!!! Going to make it with strawberries tomorrow!!
Love love!! My family has been making this for years!! It was always my grandmothers request!!!
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.
Hello! I love your recipes and I was wondering if you could suggest a single-girl version of this.:)
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.
this was delicious!! i used wallaby's organic blueberry yogurt. 🙂
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
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.
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!
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:)
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
I'm not sure if someone else asked already, but do you use regular yogurt or greek yogurt for this recipe?
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?
I made this tonight with lemon yogurt and blueberries (what we had on hand), and it was wonderful. Thanks for another winner!
I made with strawberries and strawberry/banana yogurt and the family loved it! thanks for the great recipe
@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.
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.
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.
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!
Glad you had success with it! Freezing it before serving is probably a good solution for those of you who had trouble making it.
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!
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
yoplait fruit on the bottom works well
@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!
Gina,
Do you think this would work with Greek yogurt?
Thanks,
Robyn
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. 🙂
@Terry- sounds delish!
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.
I did the pina colada and coconut and also added sme very well drained crushed pineapple—-it turned out waonderful!!
Wow!! I love the pina colada yogurt with coconut combination!! I just may have to post that!!
made again, this time used pina colda yogurt and coconut flakes, added banana's (just on top)instead of blueberries. Best combo yet!
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.
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!
Thanks for sharing! Never made it with jello but it seems like a great solution for those who want a firmer texture!
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!
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.
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
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.
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!
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.
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!
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?
I found this to be a little too runny so I put it in the freezer for a light freeze it was soooo delicious
Sure! I would chop them in small pieces if you put them inside the pie.
could you use peaches and peach yogurt?
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.
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?
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.
@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.
Yes, the pie went right into the fridge and stayed there for hours.
looks fantastic…looking forward to trying it…
@ 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.
I gave this a try. Tasted great but was disappointed with the soupy, gloupy texture. I wonder what I did wrong?
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
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!
Wow that is simple, so light I can eat 2 pieces right?! 🙂
This could not be easier and it looks so good
Perfect for the 4th of July Celebrations!! This looks super-light and airy!
Any idea how long this would keep in the fridge? Can't wait to try it.
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.
It's 2 (5.3 oz containers)
sounds great! can't get much easier than that!
Is that 2-5.3oz containers of yogurt? Or 25.3oz? Can't wait to try this for our 4th celebration.