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Strawberry Yogurt Cream Pie

Contributed by: News Canada

Don't substitute. Enhance! (NC) - Indulgent eating creates some of life's most vibrant moments. We all remember our most enjoyable dining experiences, whether they took place at home, at a restaurant or family barbecue. And sometimes we feel guilty about them. We know the rich cream sauces and decadent desserts, while delicious, aren't always good for us.

Strawberry Yogurt Cream Pie
How do we protect our bodies without compromising taste? Some say it's impossible, but replacing richer ingredients with healthier alternatives can improve the net gain of indulgent foods. It's not substituting, it's enhancing.

One particularly versatile food enhancer is yogurt, which provides your body with the good bacteria it needs to ward off illnesses and is a low-fat, nutritious way to continue eating creamy sauces and desserts. Yogurts enriched with probiotics and antioxidants are an excellent addition to your recipes, providing an alternative to cream and a boost to the immune system. Here are two great yogurt recipes to delight the palette.


  • 250 mL (1 cup) cream cheese (light)
  • 250 mL (1 cup) Yoplait Yoptimal immuni+ Strawberry yogurt
  • 15 mL (1 tbsp) honey
  • 5 mL (1 tsp) vanilla extract
  • 7.5 mL (1 1/2 tsp) unsweetened gelatine
  • 125 mL (1/2 cup) water
  • 375 mL (1 1/2 cups) strawberries, thinly sliced
  • 175 mL (3/4 cup) graham cracker pie crust


In a large bowl, whip the cream cheese until smooth. Stir in the yogurt, honey, and vanilla.

In a saucepan, sprinkle the gelatin over 50 mL (1/4 cup) of water and leave to soften for 1 minute. Then stir over low heat to dissolve the gelatin.

Stir the gelatine and the remaining water into the cheese mixture.

Carefully blend in half the sliced strawberries and pour into the pie crust. Cover with foil and refrigerate overnight.

Top the pie with the remaining strawberries just before serving.

Wild Berry Scones

  • 500 mL (2 cups) whole wheat flour
  • 125 mL (1/2 cup) sugar
  • 20 mL (4 tsp.) baking powder
  • 125 mL (1/2 cup) melted butter
  • 75 mL (1/3 cup) Yoplait Yoptimal immuni+ Peach and Mango yogurt
  • 1 egg
  • 250 mL (1 cup) mix of 4 types of wild berries, frozen and de-frosted

Pre-heat the oven to 400 F (200 C). Line a baking sheet with parchment paper.

In a large bowl, mix the flour, sugar and baking powder. In a smaller bowl, mix the butter, yogurt and egg. Use a wooden spoon to blend the dry ingredients until moist. Add the berries (with some of their water). For each scone, drop 15 mL (1 tbsp) of dough onto the parchment paper, spaced 9 cm (3.5 in.) apart.

Bake in the middle of the oven for 12-15 minutes, or until golden. Let cool for 10 minutes and serve.

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