Low Fat Creamy Orange Pie
Indulge in the delightful citrusy goodness of this Low Fat Creamy Orange Pie—a guilt-free dessert that’s as light as it is luscious! Featuring a crisp graham cracker crust and a velvety filling made with low-fat cream cheese, nonfat Greek yogurt, and freshly squeezed orange juice, this pie delivers big flavor with fewer calories. The addition of orange zest and a touch of honey adds a natural sweetness, while the fluffy, low-fat whipped topping keeps the texture irresistibly smooth and airy. Quick to prep and no-fuss to assemble, this refreshing no-bake dessert is a perfect treat for summer parties or anytime you crave a zesty finish to your meal. Best served chilled for a cool, creamy bite of citrus bliss!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Sugar
- 4 tablespoons Unsalted butter, melted
- 8 ounces Low-fat cream cheese, softened
- 0.5 cup Nonfat Greek yogurt
- 0.75 cup Freshly squeezed orange juice
- 1 tablespoon Orange zest
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 packet Unflavored gelatin
- 2 tablespoons Cold water
- 1 cup Whipped topping (low-fat)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix until the crumbs are evenly moist.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden and set. Remove from the oven and let it cool completely.
In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water and allow it to bloom for 5 minutes.
Heat the bloomed gelatin in the microwave for about 10 seconds, or until fully dissolved. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the Greek yogurt, orange juice, orange zest, honey, and vanilla extract to the cream cheese. Mix until well combined.
Slowly add the dissolved gelatin to the cream cheese mixture, beating as you go to ensure it’s fully incorporated.
Gently fold in the whipped topping until the filling is smooth and airy.
Pour the filling into the cooled pie crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until set and firm.
Serve chilled, optionally garnished with additional orange zest or slices. Enjoy!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 22.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
