Raspberry and Cream Frozen Yogurt Pie

• CRUST
• chocolate graham crackers7
• sugar substitute↗1⁄4 cup
• unsalted butter↗3 -4 tablespoons

  melted

• FILLING
• fat free cream cheese↗8 ounces
• raspberry low-fat yogurt↗6 ounces
• sugar substitute↗1⁄3 cup
• vanilla↗1 teaspoon
• fat-free whipped topping12 ounces

  thawed

• fresh raspberry (optional)↗1 cup

  optional

Step-by-step instructions

1. 1

   Coat 9 inch pie plate with nonstick cooking spray; set aside.

2. 2

   Place graham crackers in plastic bag; crush into fine crumbs with rolling pin.

3. 3

   Mix crumbs and 1/4 cup sugar substitute in small bowl.

4. 4

   Stir in butter until crumbs are moistened.

5. 5

   Press crumb crust into bottom and slightly up side of prepared pie plate.

6. 6

   Refrigerate while making filling.

7. 7

   Beat cream cheese yogurt, 1/3 cup sugar substitute and vanilla in bowl of electric mixer until combined.

8. 8

   Add whipped topping; mix until just combined.

9. 9

   Spoon filling into crust and spread to edges.

10. 10

    Freese at least 4 hours or until frozen.

11. 11

    Remove from freezer about 20 to 30 minutes before cutting into slices.

12. 12

    Garnish with raspberries, if desired.