Best 8 Orange Swirl Yogurt Pie Recipes

FROZEN ORANGE SWIRL PIE

Steps:

• Place heaping spoonfuls of ice cream and sherbet in crumb crust. Lightly press and smooth top with back of spoon. Freeze 2 hours or until firm.
• To serve, cut into wedges. Drizzle fudge topping over each wedge. Garnish as desired.

ORANGE YOGURT

Steps:

• Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
• Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.

CREAMY ORANGE YOGURT POPS

Steps:

• In a small bowl, combine the yogurt, orange juice concentrate and vanilla. Fill each mold or cup with 1/4 cup yogurt mixture; top with holders or insert sticks into cups. Freeze.

ORANGE SWIRL ICE CREAM PIE

Steps:

• 1. In large saucepan stir together syrup, sugar and margarine. Cook over low heat, stirring until mixture starts to boil. Remove from heat. Add cereal, stirring until well coated.2. Spread mixture evenly in bottom and around sides of 9-inch pie pan to form crust. Freeze until firm, about 30 minutes.3. Allow ice cream to soften slightly. Spoon into frozen pie crust, spreading evenly. Freeze until firm, about 4 hours. Let pie stand at room temperature about 10 minutes before cutting into 8 slices.

FROZEN BERRY & YOGURT SWIRLS

Steps:

• Fill each cup with about 1/4 cup yogurt. Place berries, water and sugar in a food processor; pulse until berries are finely chopped. Spoon 1-1/2 tablespoons berry mixture into each cup. Stir gently with a pop stick to swirl., Top cups with foil; insert pop sticks through foil. Freeze until firm.

FRESH ORANGE AND YOGURT TART

Steps:

• In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes. (To store, cover and freeze, up to 1 month.)
• Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
• In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
• With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.

EASY FROZEN ORANGE SWIRL PIE

Steps:

• Place heaping spoonfuls of ice cream & sherbet in to the crumb crust. Lightly press and smooth top with the back of a spoon. Freeze for 2 hrs.
• To serve, drizzle fudge topping over each wedge. Garnish with fruit as desired.
• Any sherbet can be used and same goes for the ice cream. It can be made ahead and frozen, will be good for at least one week.

CREAMY YOGURT PIE

Steps:

• 1. In mixing bowl, combine KELLOGG'S CORN FLAKES cereal, the 2 tablespoons sugar, margarine and corn syrup. Press mixture evenly and firmly in bottom and on side of 9-inch pie pan to form crust.2. Bake at 350°F about 5 minutes or until lightly browned. Cool completely.3. In 2-quart saucepan, combine gelatin and the 1/3 cup sugar. Stir in 1 container of yogurt. Cook over low heat, stirring constantly, about 4 minutes or until gelatin dissolves. Cool slightly. Stir in remaining yogurt. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.4. Fold whipped topping into thickened yogurt mixture. Spoon into pie crust. Chill until set. Garnish with fruit, if desired. Store in refrigerator.