Blueberry Frozen Yogurt Pie |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Topped with fresh blueberries, raspberries, sliced peaches, or a dollop of whipped cream, you're in heaven! Created by Melissa Williams, via Delicious Living magazine. Ingredients:
1/2 cup rolled oats (quick or old fashioned) |
1 cup chopped dates (about 10 large dates) |
1/2 cup almond meal (i whiz whole almonds in the food processor) |
1 tablespoon honey (or agave nectar, brown rice syrup, maple syrup, etc.) |
1 egg white, slightly beaten |
2 1/4 cups fresh blueberries (about 11 oz.) |
2 (6 ounce) containers low-fat vanilla yogurt |
1/4 cup 2% low-fat milk |
3 tablespoons honey (or agave nectar, brown rice syrup, maple syrup,etc.) |
Directions:
1. To make crust:.
2. Preheat oven to 400*F.
3. Lightly coat a 9 pie dish with cooking spray. Pulse oats in a food processor until grainy. Add dates and almond meal. Pulse 15-20 times. Move to a mixing bowl. Stir in honey and egg white with a fork until well incorporated. Using wet fingers, press the mixture into a pie dish. Bake 15 minutes. Remove from oven to cool.
4. To make filling:.
5. Puree the berries in a food processor. Add yogurt, milk, and honey; mix until smooth. Pour mixture into an ice cream maker and freeze until mixutre reaches a soft consistency, about 20 minutes.
6. Top cooled crust with yogurt mixture. Cover and freeze until firm, about 2 hours, or overnight.
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