Strawberry smoothie Pie

 I found this recipe on TOH but rewrote it to suit what I have on hand and like. The pie is very refreshing and a big hit here. 

1 package (.3 ounce) sugar-free strawberry gelatin

 1/3 cup reduced-calorie reduced-sugar cranberry juice (I used some raspberry juice I had on hand)

 3/4 cup (6 ounces) light yogurt, raspberry or strawberry

 3 cups chopped or sliced, fresh strawberries

 9 inch graham cracker crust, recipe below

In glass  measuring cup, sprinkle gelatin over juice, do not stir; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved.

In a blender, combine the gelatin mixture, yogurt and strawberries; cover and process until blended well, like a smoothie. Pour into cooled crust. Refrigerate for 4 hours or until set. Serve with whipped topping if desired. Keep in refrigerator. Makes 8  servings.

Graham cracker crust

1 1/2 cup crushed graham cracker crumbs

1/3 c melted butter

1/3 c sugar

Mix well and pat into a 9 inch pie pan. Bake at 350º for 10 minutes.  Cool for half an hour before pouring in pie mixture.

About 100 calories per slice (1/8)