Servings: 16
Serving size: about a 2 x 2 square
2 cups grape nuts®
2 ½ cups Greek style yogurt
2 packages Mori Nu® vanilla pudding mix
½ cup fresh key lime juice or fresh squeezed lemon juice
¼ cup raspberry sauce (page 73)
¼ cup toasted coconut
1 teaspoon orange zest
1 teaspoon lime zest
Using a 9x9 casserole pan, sprinkle grape nuts on the bottom of the pan so it completely covers the bottom of the dish. In a blender add the yogurt, Mori Nu® pudding packages, and lime juice. Mix until the yogurt is smooth and has a pudding consistency. Slowly add the pudding mixture over the grape nuts so as to not move the grape nuts. Very gently smooth out the top of the pie with a pie spatula. Cover pie with a plastic wrap and refrigerate for 2 day. (The pudding will absorb into the grape nuts and make them more of a crust the longer the pie sets up.)
To Garnish:
Garnish by drizzling 1 teaspoon raspberry sauce over each serving. Sprinkle toasted coconut, orange, and lime zest over each serving evenly.
Per serving: 122 calories, 3 grams fat, 6 grams protein, 13 grams carbohydrates, 2 grams dietary fiber
