Dessert can taste indulgent without leaving it’s mark on your waistline (or on your kids sweet tooth!). This is a quick simple recipe for a yogurt-based cream pie, topped with fresh strawberries and a delightful strawberry-almond topping. It’s the perfect treat to tote along to a picnic, or to enjoy on a paper plate after a long, hot summer day.
2 (8 oz) containers yogurt (one vanilla, one strawberry)
1 (6 oz) container frozen whipped topping, thawed
1 prepared graham cracker crust
1 pint strawberries, with greens sliced off the top of each one
1/2 cup strawberry preserves
Juice of 1 lemon
1/2 teaspoon almond extract
With an electric mixer, beat together the yogurt with the whipping cream until light and fluffy. Spoon mixture into your pie crust. Gently arrange the strawberries atop the pie.
In a small bowl, mix together the strawberry preserves, lemon juice, and almond extract. Microwave until melted, about 45 seconds. Drizzle jam mixture over the strawberries. Refrigerate until ready to serve.