Ingredients
2
cups Nature Valley™ oats ’n honey protein granola
1/4
cup sugar
5
tablespoons butter, melted
2
tablespoons cold water
1
tablespoon fresh lemon juice
1 1/2
teaspoons unflavored gelatin
4
oz (half of 8-oz package) fat-free cream cheese, softened
3
containers (5.3 oz each) Greek vanilla yogurt
1/2
cup Cool Whip lite frozen whipped topping, thawed
Fresh raspberries and honey, if desired
Preparation
Heat oven to 350°F. In food processor, place granola. Cover; process until finely ground. Stir in sugar and melted butter until well combined. Press mixture into ungreased 9-inch pie plate.
Bake 10 to 12 minutes or until golden brown. Cool completely.
Meanwhile, in 1-quart saucepan, mix cold water and lemon juice. Sprinkle gelatin on lemon juice mixture; let stand 1 minute to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lemon juice mixture; beat on low speed until well blended.
Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.
