Perfect for your Fourth of July party. Top with fresh blueberries, raspberries, sliced peaches, or a dollop of whipped cream, if desired.
Blueberry Frozen Yogurt Pie
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Ingredients
CRUST
- 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
FILLING
- 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
Instructions
- 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 Notes
Nutrition Facts
Blueberry Frozen Yogurt Pie
Amount Per Serving
Calories 171
% Daily Value*
Cholesterol 1mg
0%
Sodium 29mg
1%
Total Carbohydrates 34g
11%
Dietary Fiber 3g
12%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 171 cal, 16% fat cal, 3g fat, 1g sat fat, 1mg chol, 4g protein, 34g carb, 3g fiber, 29mg sodium
