Frozen Strawberry-Pineapple Pie

Satisfy anybody’s sweet tooth with this delectable dessert. It’s remarkably low in fat and calories, and the unique pretzel crust adds a bunch of crunch!


  • 2 cups (66 pretzels) fat-free mini-twist pretzels (1 cup crushed)
  • 3 tbsp honey
  • 1 can (8 oz) crushed pineapple in juice, drained
  • 1 quart (4 cups) fat-free strawberry frozen yogurt
  • 1 cup strawberries, sliced


  1. Preheat oven to 375°F. Finely crush pretzels in sealed bag with Baker's Roller®. Combine with honey in Classic Batter Bowl; mix well. Press onto bottom of Springform Pan with Baker's Roller®. Bake 10 minutes. Cool completely.

  2. Spread pineapple over crust. Scoop frozen yogurt over pineapple with Ice Cream Scoop. Let stand a few minutes for frozen yogurt to soften. Use back of Ice Cream Scoop to quickly and gently spread frozen yogurt evenly over pineapple being careful not to lift pineapple off of crust. Freeze until firm. Just before serving, arrange strawberries over top of pie. Remove side of pan and serve.


  • 8  servings

Nutrients per serving:

Approximately 182 calories and 0 grams of fat per serving

Cook's Tips:

Lightly spray Baker's Roller® with vegetable oil spray if necessary to keep crumbs from sticking.

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