I don't often feature recipes here that are easy on the waist line. My personal feeling is that dessert isn't the place to save calories. This recipe is an exception. It is extremely easy, very tasty, and can be made incredibly light.

Frozen Yogurt Pie
From I Can't Remember Where But Possibly Under the Lid on a Tub of Cool Whip

• 1 8 oz. tub cool whip or cool whip light, slightly softened
  
• 3 raspberry (or flavor of your choice) yogurt cups, individual size
  (This is where you can save calories by buying non-fat, low fat, no-sugar, low sugar, etc., yogurt.)
  
• 1 graham cracker crust from the baking aisle

Directions:

• In a large bowl, using a wooden spoon or spatula, fold together the entire tub of cool whip and the contents of the three yogurt cups. Stir until color is even and there are no white streaks.
• Pour filling into graham cracker crust.
• Freeze for at least 2 hours before serving.
• If completely frozen, let it sit out at least 30 minutes before serving.
  
• Store covered in the freezer.
  

Notes on this recipe: All you need is a spoon and a bowl and you can make pie! Impress your friends and family by bringing this treat to your next get together. You can make it look even fancier by using mini-graham cracker crusts for individual little pies and decorate the tops with some fresh fruit that compliments the yogurt you've chosen. Or, you can serve it without a crust in a fancy wine glass as a raspberry mousse.

My personal favorite yogurt for this recipe: Dannon Raspberry Fruit On the Bottom.

Cool whip, or any generic brand of cool whip, is available in the freezer section of the grocery store, usually near the frozen fruit.

This pie is light and not too sweet and the graham cracker crust adds the perfect texture to each bite. You could also use an oreo cookie crust as a nice variation or a regular pastry crust, just cook it first and then fill and freeze your pie.