|A little cool slice of heaven is found in Rose Mary's Frozen Yogurt Strawberry Pie. It's perfect for your next gathering!|
Frozen Yogurt Strawberry PieToday I'm excited to bring you not only a Featured Reader Recipe, but a Featured Guest Post from a lovely lady I have been corresponding with for several months now. Rose Mary found herself un-expectantly retired by disability, after a long held career in the retail food industry. Not one to be hampered by that, she turned a passion for food and a love of cooking for others, into a self-published cookbook project to help make ends meet. You can find out more about her cookbook at the bottom of this post.
Coming from a background built upon firm parenting under strong Christian values and humble beginnings, Rose Mary is part of a large and accomplished family. She is truly a delight and joy, and the kind of person who can't help but brighten your day. I know you'll enjoy getting to know her, as much as you will enjoy the delicious recipe she is sharing with us. Please welcome and say hello to our special guest.
My name is Rose Mary Mogan, and I am the oldest of 11 siblings. Growing up we were so poor that I now joke we couldn't afford the "oo" - so we were just "PO." :) There were 13 of us altogether, living in a four-room house, with no indoor plumbing, and no gas or electric stove. My mother was my first culinary instructor and everything was made from scratch.
I learned to cook on a wood stove and baked my first cake at the age of five, standing on a wooden crate just to get up to that wood stove to make the frosting. You had to add enough wood to get the stove hot enough to bake the cake, and then keep it hot, to prevent the cake from falling while it was baking. After my first cake, I must say, I have loved cooking ever since. I get so much joy and satisfaction in pleasing others with my kitchen creations. Sometimes I like to challenge myself just to see if I can do what appears to be a complicated recipe.
The most challenging recipe I have ever made was a very involved & lengthy Beef Wellington, making the dough from scratch, as well as the Duxelles and Marchand de Vin Sauce, but I did it, even cutting scrap pieces of dough into heart shapes for garnish. Brushed with an egg wash, it came out very rich and golden brown in color. I made it on Mother's Day for my future mother-in-law, who was very sick at the time, but managed to come to the table, and was quite impressed that I had gone to so much trouble to make her a nice Mother's Day dinner. She passed away a few weeks after that, so it was her last Mother's Day dinner, and I am so happy that I was able to do that for her.
This recipe for Strawberry Yogurt Pie, on the other hand, is not at all involved, and is one of my husband's favorite summer desserts. Nothing says I love you to your family, like a cold refreshing dessert when it is extremely hot outside, and this one is quick, simple and most of all, delicious. Strawberries are one of my favorite fruits no matter what time of the year it is, but they are especially great when they are in season, deep dark red, and very sweet and juicy, like now.
This dessert can be eaten frozen, the way my husband prefers, or refrigerated, the way I like it, bursting with the flavor of juicy, ripe strawberries. The recipe actually came from a friend of mine many years ago, but seeming too simple to be very good, I never got around to making it. It got buried in my files until one day,when my husband asked if I had ever heard of a Strawberry Yogurt Pie, and I remembered having the recipe.
In the busy summer months, I always look for something that is quick and easy, and, since there is no baking involved, this dessert is perfect for summer. I love to use fresh Strawberries when they are picked at their peak, adding just a touch of sugar to bring out their sweetness even more, allowing them to sit until they are juicy and bursting with flavor. You can also substitute other fruit, such as peaches, blueberries or raspberries in this recipe.
Here's what you'll need. One extra serving sized prepared graham cracker crust, non dairy topping, strawberry flavored fruit on the bottom yogurt, fresh or frozen and thawed chopped strawberries, plus some extra fresh berries for garnish and red food coloring (optional).
In a medium size bowl, add thawed whipped topping and yogurt, and stir gently to mix. Then add strawberries, and stir to blend completely. Add red food color if you are using it.
Spoon mixture into graham cracker pie crust, garnish top with additional strawberries if desired. Freeze for at least 4 hours or overnight till firm.
Recipe: Frozen Yogurt Strawberry PieFrom the Kitchen of Rose Mary Mogan
Prep time: 10 min |Inactive time: 4 hours | Yield: 8 servings
- 2 (8 ounce) containers Strawberry Flavored 'Fruit on the Bottom' yogurt or 3 (6 ounce) containers
- 1 (12 ounce) tub non-dairy whipped topping, thawed
- 2 cups fresh or frozen, sweetened and coarsely chopped strawberries
- 1 (extra serving size) prepared graham cracker pie crust
- Couple of drops of red food color, optional
- Additional whole berries, for garnish, optional
In a medium size bowl, add thawed whipped topping and yogurt, and stir gently to mix. Then add strawberries, and stir to blend completely. Add red food color if you are using it. Then spoon mixture into graham cracker pie crust. Garnish top with additional strawberries if desired. Freeze for at least 4 hours or over night till firm. When almost ready to serve, allow pie to thaw in refrigerator for at least 15 to 20 minutes before cutting. Add extra topping and strawberries, if desired. Leftovers must be stored in the freezer or refrigerator.
Cook's Notes: Can substitute fresh strawberries if desired. Sprinkle berries with about 1/4 to 1/3 cup of sugar and let sit for a few minutes to extract the juice. Spoon in berries without the juice. May substitute other fruits of your choice if desired, and also substitute the yogurt of that flavor. Blueberry and peach are great choices.
Variation: Make your own homemade crust, double the amount of fruit, and use 2 quarts of fresh strawberries, adding enough sugar just to sweeten them. Prepare in a springform pan. Can also make individual parfaits. Alternate layers of graham cracker crumbs and the fruit mixture in tall long stem glasses and top with a big strawberry on top. Refrigerate till ready to serve.
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Rose Mary grew up in rural Arkansas, but now resides in a Chicago surburb of Sauk Village, Illinois, with her wonderfully supportive taste tester and critic husband Daniel. They have a beautiful daughter Briana, who attends Ohio State University. Rose Mary's self-published cookbook, with more than 300 pages, 150 contributors, and 795 recipes, can be purchased for $26.99, which includes priority shipping,& by contacting her at firstname.lastname@example.org
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