Strawberry Bavarian Pie – a delicious recipe with vanilla yogurt, water, unflavored gelatin, pints strawberries, sugar, graham cracker crust. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
2
Discard whey and reserve the yogurt cheese for the pie.
3
Wash strawberries, hull and slice.
4
Sprinkle with sugar or a mixture of sugar and Splenda.
5
Taste for sweetness and adjust sweetening as necessary for personal taste.
6
Soften the gelatin in 1/4 cup of water for 5 minutes.
7
Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
8
Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
9
Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
10
Refrigerate until firm; at least 3 to 4 hours.
11
Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.
153
kcal
Calories
3
g
Fat
14
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (32 ounce) carton low-fat vanilla yogurt (without gelatin), 3/4 cup water, divided, 2 tablespoons unflavored gelatin, 2 pints strawberries, sliced, and more.
Yes, Strawberry Bavarian Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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