Sugar-Free Low-Carb Raspberry Yogurt Pie
A reader sent me this recipe for Sugar-Free Low-Carb Raspberry Yogurt Pie that only has two ingredients, and is ridiculously easy to make!
PIN the recipe to try it later!
If you’re someone who’s busy baking holiday treats or making candy let me say right up front that this Sugar-Free Low-Carb Raspberry Yogurt Pie is probably not going to excite you. This recipe is for those people who write to me this time of year begging for an easy low-carb or South Beach Diet Phase One Dessert option, or anyone who needs to severely limit their intake of sugar at this time of year. And it’s also great for people like me who aren’t really that interested in baking but wants something sweet once in a while.
The recipe was sent to me by a reader named Kate, who shared it on Facebook. Kate used lemon sugar-free jello, which sounded great but I never did find it in any of the stores by me. Instead I used raspberry flavor, which I thought made it look slightly Christmassy, if you use your imagination. I thought the yogurt pie was good, but I liked it best layered into a parfait with whipped topping (which admittedly probably makes it less diet friendly and a bit higher in carbs.)
What ingredients do you need for this recipe?
- plain yogurt, preferably Greek yogurt
- sugar-free raspberry Jello
How to make this recipe:
(Scroll down for complete recipe with nutritional information.)
- You need a large package of sugar-free jello (or 2 small packages) and a 32 oz. package of plain non-fat yogurt to make this. I used my favorite Greek yogurt, but Kate didn’t specify Greek yogurt so I’m guessing regular non-fat plain yogurt will work just fine.
- Mixing the jello powder with the plain yogurt is the hardest part of the recipe! (I’m using a huge 8 cup measuring cup here.)
- Microwave the jello-yogurt mixture on high for 1 1/2 minutes, then give it a good stir and microwave for another 1 minute.
- Pour the heated yogurt mixture into a glass pie plate that you’ve sprayed with nonstick spray and put it in the refrigerator for 3 hours or until firmly set.
- After 3 hours, take the pie out, cut into slices, and serve (with a dollop of whipped cream or whipped topping if you’d like.)
And as I said, layered into a glass with whipped topping to make a parfait was my favorite way to eat this. The South Beach Diet Supercharged (affiliate link) lists “whipped topping, light or fat free as being limited to 2 tablespoons for Phase One, so if you’re eating this for Phase One, I’d stick with the pie. Other low-carb diets would prefer actual whipped cream if you’re making this option.
More Ideas with Jello or Jello Pudding:
Double Berry Jello Salad from Kalyn’s Kitchen
Sugar-Free Pumpkin Pudding from Rookie Cookery
Jelled Ricotta Pudding from Kalyn’s Kitchen
Sugar-Free Low-Carb Raspberry Yogurt Pie
Sugar-Free Low-Carb Raspberry Yogurt Pie is ridiculously easy to make and it's perfect to anyone who doesn't love baking but would like a sugar-free treat occasionally!
- 32 oz. plain yogurt, see notes
- 1 large package sugar-free raspberry Jello (see notes)
- In a large microwave-proof bowl, mix together the yogurt and sugar-free jello powder until it’s all combined.
- Microwave on high for 1 1/2 minutes.
- Remove the bowl from the microwave and stir several times, then microwave 1 minute more.
- Pour the heated yogurt mixture into a 9 inch glass or ceramic pie plate that’s been sprayed with non-stick spray.
- Refrigerate three hours or until set, then cut and serve, with a dollop of Sugar-Free Whipped topping or whipped cream if desired. You can also layer it into a parfait glass as shown in the photo above.
- This will keep for a few days in the refrigerator.
I used nonfat Fage Total Greek Yogurt when I was making this for the South Beach Diet, but other low-carb diets would probably prefer full-fat yogurt. Use a large 8-serving size sugar free Jello or two 4-serving size packages. Use any flavor of jello you prefer.
Nutritional information does not include whipped topping or whipped cream.
This recipe was sent to me by a reader named Kate.
Amount Per Serving: Calories: 84Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 7mgSodium: 92mgCarbohydrates: 1.4gFiber: 0gSugar: 11gProtein: 6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using sugar-free jello and fat-free Greek yogurt would make this Two-Ingredient Sugar-Free Raspberry Yogurt Pie makes it acceptable for all phases of the South Beach Diet, which allows up to 2 cups of nonfat Greek yogurt per day. (The South Beach Diet Supercharged lists “whipped topping, light or fat free” as being limited to 2 tablespoons per day for Phase One, so if you are eating this for Phase One, use portion control on the whipped topping.) If you’re making this for a low-carb diet you will probably want to use full-fat yogurt and real whipped cream.
Find More Recipes Like This One:
Use Dessert Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This simple “pie” was first posted in 2011. The recipe was last updated in 2021.
65 Comments on “Sugar-Free Low-Carb Raspberry Yogurt Pie”
I just love this two ingredient awesome recipe. I just want to ask can I use normal sugary jelly and regular yogurt???
I haven’t tried it, but I’m sure you can.
Thanks for this recipe. I was reluctant to try it myself but I needed a recipe without the whipped topping so many of them call for and yours has shown me that it works.
Glad you liked it!
For those of you wondering if you can make this on the stove, yes you can. I tried it last night. I kept it at a very low temperature, and stirred constantly. I waited until it was glossy on top, and really warm (not hot.) Thanks Kalyn for the recipe 🙂 It turned out a little too sweet, but now I have a starting point. Next time I will use less Jello, everyone has their own tastes 🙂
April, thanks for reporting about your experiment!
Yes it's correct.
It says 32 oz of yogurt. Is that correct? I feel like that's a whole lot. I'm making it thanksgiving! I have always made a jello pie with cool whip, but would much rather use Greek yogurt!
Looks very pretty but you just destroyed all the good L.casei bacteria in your yogurt by microwaving it :(((
If you're concerned about that, sounds like this recipe is not for you.
I made this pie with lemon jello and it was just like eating lemon meringue pie! Hubby and I give it two thumbs up.
So glad you liked it; I need to try lemon!
I wish there were other sf jello options. They all have aspartame that I refuse to eat..I wonder if you could make your own with Knox gelatin an flavorings of choice? Has anyone tried that?
I haven't tried that but I think it might work.
Val, fun to hear that. I like the idea of more yogurt and less jello.
I bought a 4 1/2 serving box of jello instead of the 8 serving box and this recipe still came out awesome!! So quick and easy to make. This is a real keeper! Thanks for sharing.
Shannon, so glad the recipes have been helpful!
I made this with lime jello, a teaspoon of vanilla, and lime zest. A little whipped cream and I satisfied my key lime pie craving! Also, Kalyn, your recipes have really helped me and my wife stick to our SBD goals. Thank you so much!
Everyone has their own taste, that's for sure. Your mom's recipe sounds interesting.
I must be in the minority. I made this as stated for my family and mother-in-law tonight. I thought it was sour and had the consistency of a Pink Pearl eraser. Sorry, but I will pass making this again. Years ago, my Mom gave me a similar recipe; the yogurt used matched the flavor of the jello, and it was delicious. Since this was a little more lo cal, I thought I would try this. Ouch.
I haven't done it that way, so I'm not sure how it will work. I'd love to hear if you try it.
Hi! Quick question, can you heat this up on stove top instead of a microwave??
I made this the other night. I wasn't sure about it at first, but I really do look forward to eating it as a "treat". A little whipped cream makes it feel like I'm indulging!
Kalyn this is another phenomenal treat! I dont currently have a microwave so i had to make this via the old fashioned stove. I think that MAY have effected my texture a LITTLE but it was still awesome and i wanted to share with others what i did to it. I know it might sound off at first but i saved my serving of Peanut butter and topped this with it. Think about it its pb and j…and it was outrageous!! xoxox ty again for another treasure 🙂