This super-easy, no-bake dessert comes to you from my mom (whom I suspect got it from the yogurt container as the recipe specifically mentions a particular brand of yogurt). Mr. Mouse notes that "no-bake" actually means "no-burn" and, as usual, he is absolutely right. I just made it for the impending Mouse in-law visit - and had to use California strawberries since the Maine ones aren't out yet - and thought I'd share it with you.
1 cup "Stonyfield Farm Organic" french vanilla yogurt
1 8 oz. package of Neufchatel (or fat-free cream cheese)
3 Tbsp. sugar
1/2 tsp. vanilla extract
1 cup strawberries, diced
1 9" graham cracker crust
In a medium size mixing bowl, cream together cream cheese and sugar. Blend yogurt and vanilla into the mixture and fold in the strawberries. Pour into pie crust. Freeze for 2-3 hours or until set. Before serving, place pie in fridge for at least 15 minutes to soften. Garnish with whipped cream and more strawberries.
Note: we had this for a recent girls' weekend (thanks again, Mom!) and recommend eating with forks as spoons tend to send the frozen pieces of pie skittering off the plates.
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