Perfect for your Fourth of July party. Top with fresh blueberries, raspberries, sliced peaches, or a dollop of whipped cream, if desired.
Recipe Ingredient Details:
1/2 cup rolled oats (not instant)
1 cup chopped dates (about 10 large dates)
1/2 cup almond meal
1 tablespoon agave nectar
1 egg white (slightly beaten)
2 1/4 cups (about 11 ounces) fresh blueberries
2 6-ounce containers low-fat vanilla yogurt
1/4 cup reduced-fat (2 percent) milk
3 tablespoons agave nectar
To prepare crust: Preheat oven to 400°. Lightly coat a 9-inch pie dish with cooking spray. Pulse oats in a food processor until grainy. Add dates and almond meal; pulse 15-20 times. Transfer to a mixing bowl. Stir in agave and egg white with a fork until incorporated. Using wet fingers, press mixture into pie dish. Bake 15 minutes. Remove from oven to cool.
To make filling: Purée berries in a food processor. Add yogurt, milk, and agave; mix until smooth. Pour mixture into ice-cream maker and freeze until mixture reaches a soft consistency, about 20 minutes.
Top cooled crust with yogurt mixture. Cover and freeze until firm, about 2 hours or overnight.
Recipe Additional Notes:
PER SERVING: 171 cal, 16% fat cal, 3g fat, 1g sat fat, 1mg chol, 4g protein, 34g carb, 3g fiber, 29mg sodium
Sun, 2008-06-01 18:28