Yogurt Pie
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
2 T. sugar
5 T. butter or margarine, melted
Mix well; press into 9" pie plate. Refrigerate before
filling.
Filling:
1 8-oz. tub Cool Whip, thawed (use a little less than the
whole tub)
1 6-oz. container of fruit yogurt
1/2-1 c. diced fruit (the same as your yogurt)
Gently blend Cool Whip and yogurt until completely mixed.
Add fruit. Pour into graham cracker crust and freeze for
about 2 hours before serving. Light and refreshing!
*Our favorite flavors are strawberry and raspberry, but use
whatever you like. If you use a 4-oz. yogurt container,
put two in instead of one.
Microwave Brownies
2/3 c. butter or margarine, melted
1 c. sugar
2 eggs, slightly beaten
1 tsp. vanilla
1 c. flour
1/4 c. cocoa
1/2 tsp. baking powder
Mix together melted margarine and sugar. Cool; add eggs
and vanilla. Sift flour, cocoa and baking powder into
sugar mixture and blend in. Pour into lightly greased 9"
pie plate. Microwave on high for 4-4 1/2 minutes. (If you
don't have a carousel microwave, turn 3 times as it cooks.)
Remove with hot pads! Cool slightly before cutting. Best
eaten when slightly warm.
*The edges and center may not look done after 4 1/2
minutes, but do not overcook if you have a high watt
microwave or the brownies will harden. Leaving the center
and sides a little gooey will make the brownies more
fudge-like.
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