Wednesday, July 27, 2011

Peach Yogurt Pie

I found a cool website.

I don't know that I have told anyone this but I am certain that if the idea of "past life" exists that I was a 50's housewife.


I thoroughly enjoy cleaning and baking. Yep, I said cleaning.

So this is a recipe database full of vintage recipes found in old housewife magazines and old hand-writen recipe note cards! Neat right?!

Only con? It appears that it is no longer being updated BUT there are plently of charming recipes that you can imagine your grandma making in her floral apron with her vintage kitchen-aid appliances. ::sigh::

Let's face it...nobodys anything taste better than Grandmas...and Grandmas is always the most simplistic and straight-forward version. These days (and yes I am oh so guilty) people want to throw hundreds of ingredients and layers and components in their food and the simple classic flavors are often lost.

Do I feel that is wrong? Absolutely not...I do it all the time. But sometimes you need that simple pie or that 5 ingredient cookie recipe.

Simple. Delightful. Classic.

This is one of the recipes I couldn't resist. There is nothing like a juicy peach in the summer and a pie that requires a ready-made crust.

I just wanted to put on my brightest apron and whip this bad boy up. And that is exactly what I did. Though I wasn't as well put-together as a traditional 50's housewife. I was in my pajamas that I had been in for 36 hours and hadn't pulled a comb through my hair in 35...

Like I said...PAST life.

Peach Yogurt Pie


1 package (3 oz.) JELL-O Brand Peach Flavor Gelatin
3/4 cup boiling water
2 cartons (6 oz. each) low fat Peach Yogurt
2 cups thawed fat-free Whipped Topping
1 cup finely chopped fresh peaches
1 reduced-fat Graham Cracker Pie Crust


Dissolve gelatin completely in boiling water. Chill until slightly thickened. Using wire whisk, blend in yogurt. Fold in whipped topping and peaches. Spoon into crust. Chill until firm, about 4 hours.

1 comment:

How To Be Perfect said...

This looks and sounds lovely, so unusual too. x

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