This pie was featured on the Weight Watcher’s homepage this week in their recipe section. I am not a member of Weight Watchers anymore, but I still like to check out their recipes every now and then. I’m glad I did this week, because this pie was delicious. The recipe on their website called for strawberries, but I used blueberries and raspberries since they were on sale. This pie comes out to be 5 points plus a piece if using a reduced fat graham cracker pie crust. I just liked the pie filling as it is and could have just eaten that with some cool whip on top of that. Very yummy and an easy summer dessert recipe to make. Make this pie for your next 4th of July gathering! I’ve got two more weeks left of vacation. On Thursday, I found out I got a job. It pays to call places back and tell them you are interested. I’m excited to start too, but I still have lots of recipes I want to try out before that. 🙂 Recipe from Weight Watchers Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice). To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve. Yields 1 slice per serving.
