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!

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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.)

1. 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.
2. 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.)
3. Microwave the jello-yogurt mixture on high for 1 1/2 minutes, then give it a good stir and microwave for another 1 minute.
4. 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.
5. 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

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Yield: 8 servings

Sugar-Free Low-Carb Raspberry Yogurt Pie

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

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!

Ingredients

• 32 oz. plain yogurt, see notes
• 1 large package sugar-free  raspberry Jello (see notes)

Instructions

1. In a large microwave-proof bowl, mix together the yogurt and sugar-free jello powder until it’s all combined.
2. Microwave on high for 1 1/2 minutes.
3. Remove the bowl from the microwave and stir several times, then microwave 1 minute more.
4. Pour the heated yogurt mixture into a 9 inch glass or ceramic pie plate that’s been sprayed with non-stick spray.
5. 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.
6. This will keep for a few days in the refrigerator.

Notes

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.

Nutrition Information:

Yield:

8

Serving Size:

1
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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

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.

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