This recipe came from Kellogs' website and I think it is a great desert mainly if you are counting calories. I used low-fat yogurt, whipped topping and the crust pie.

Ingredients

8 serv.

(6 ounce) containers blueberry yogurt↗2 containers
(8 ounce) container frozen non-dairy topping, thawed1 container
cups frozen blueberries, thawed↗2 cups
pie crust (9-inch)↗1

Step-by-step instructions

1
In medium bowl bowl fold blueberry yogurt into whipped topping. Reserve 18 whole blueberries. Coarsely chop remaining blueberries. Fold chopped blueberries into yogurt mixture.
2
Spread in crust. Top with reserved blueberries. Freeze at least 4 hours or until firm.
3
Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

Source: food.com

Original recipe ↗

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