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Kalyn's Kitchen

Two-Ingredient Sugar-Free Raspberry Yogurt Pie

This Ridiculously Easy Two-Ingredient Sugar-Free Raspberry Yogurt Pie is a South Beach Diet Phase One or Low-Carb dessert, and if you’re baking-impaired like I am you might like this for a simple treat when you need something sweet. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Two-Ingredient Sugar-Free Raspberry Yogurt Pie!

Two-Ingredient Sugar-Free Raspberry Yogurt Pie found on KalynsKitchen.com

If you’re someone who’s busy baking holiday treats or making candy let me say right up front that this Sugar-Free Raspberry Yogurt Pie is probably not going to excite you. This recipe is for those people who write to me begging for a 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 pretty good, but I liked it best layered into a parfait with whipped topping (which admittedly probably makes it less Phase One Friendly and maybe a bit higher in carbs.)

Two-Ingredient Sugar-Free Raspberry Yogurt Pie found on KalynsKitchen.com

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.)

Two-Ingredient Sugar-Free Raspberry Yogurt Pie found on KalynsKitchen.com

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 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 Puddingfrom Rookie Cookery
Jelled Ricotta Pudding from Kalyn’s Kitchen

Two-Ingredient Sugar-Free Raspberry Yogurt Pie

This Two-Ingredient Sugar-Free Raspberry Yogurt Pie is ridiculously easy to make and it’s low-carb and South Beach Diet Phase One!


  • 32 oz. plain yogurt, see notes
  • 1 pkg. (8 serving size) or 2 pkg. (4 serving size) sugar-free  raspberry Jello (or use any flavor you like)


  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.


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.

This recipe was sent to me by a reader named Kate.

All images and text ©

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 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Two-Ingredient Sugar-Free Raspberry Yogurt Pie found on KalynsKitchen.com

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65 comments on “Two-Ingredient Sugar-Free Raspberry Yogurt Pie”

  1. I just love this two ingredient awesome recipe.   I just want to ask can I use normal sugary jelly and regular yogurt???

  2. 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.

  3. 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 🙂

  4. 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!

  5. Looks very pretty but you just destroyed all the good L.casei bacteria in your yogurt by microwaving it :(((

  6. I made this pie with lemon jello and it was just like eating lemon meringue pie! Hubby and I give it two thumbs up.

  7. 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?

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