Frozen Blueberry Yogurt Pie: Extraordinary Summer Dessert

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While my quickly captured photos are anything but extraordinary, this scrumptious frozen yogurt pie is! Served at a good friend’s graduation celebration last month, it was a huge hit, so I just had to grab some hasty images before it disappeared before my eyes.

This recipe comes from Victoria Magazine, 2013 May issue, under the name “Frozen Blueberry Yogurt Pie.”

If you love frozen yogurt, this ‘pie’ will take it to the next level. It’s a light, refreshing, make-ahead dessert, and we love the pairing of the slightly crunchy crust and the silky smooth blueberry filling. It’s a beautiful and colorful way to cool off on a hot summer’s evening with friends and family.

It lends itself to both a casual or more formal presentation with mint leaves and fresh blueberry garnish. You can make it up to a week ahead (keeping it wrapped and frozen), and with the almond flour crust, it is totally gluten-free.

With my adaptations below, this can be sugar-free and gluten-free!

Frozen Blueberry Yogurt Pie Recipe

Special Equipment ~ a 9-inch diameter springform pan

Blueberry Yogurt Pie Ingredients

Makes one 9-inch diameter pie, servings -10-14

The Crust:

~1 1/2 cups almond flour (Bob’s Red Mill, Honeyville, or Trader Joe’s are sources)
~1/4 cup light brown sugar, coconut sugar, or 1/4 cup Lakanto Monkfruit 1:1 Granular Sugar Substitute
~4 Tablespoons unsalted butter, melted

The Filling:

~2 1/2 cups (a little over a pint) washed blueberries (frozen works too)
~1 cup sugar or raw honey (honey works equally well) or 1 cup Lakanto Monkfruit 1:1 Granular Sugar Substitute
~2 (8-oz) packages cream cheese, softened, preferably organic
~1 teaspoon pure vanilla extract (see my recipe here)
~1 cup confectioner’s sugar or 1/2 cup Lakanto Monkfruit Sweetener, 2:1 Powdered Sugar Substitute, divided
~1 (16-oz) container organic plain yogurt
~2 cups heavy cream
~Optional Garnish: fresh blueberries, mint leaves

Blueberry Yogurt Pie Directions

Coat a 9-inch springform pan with nonstick spray or butter.
In a small bowl, stir together the crust ingredients. Press into the bottom of the springform pan, and then place the pan in the freezer.
Pour the blueberries and 1 c. sugar (Or your smaller amount substitute sugar-free) in the bowl of your food processor; pulse just until a smooth puree is achieved.
In a large bowl (such as the bowl of your standing mixer), beat cream cheese until smooth. Then beat in the vanilla extract and yogurt.
Turn the machine off, add 1/2 cup confectioners’ sugar or 1/4 cup of Lakanto Monkfruit Sweetener, 2:1, and beat until well-blended.
Finally, add the blueberry puree, and beat until smooth.
In a medium bowl, beat the heavy cream and the remaining confectioners’ sugar or substitute until smooth.
Fold the whipped cream into the cream cheese mixture.
Pour the finished filling into the springform pan.
Freeze for 4 hours: (I recommend slicing the dessert into serving sizes shortly after freezing. Then once it has frozen hard, it will still be easy to serve.)

If not serving right away, cover with waxed paper and freeze overnight or for up to one week.

Serving ~ Remove from freezer 15 – 20 minutes before serving. Release the pie from the springform mold, and place it on a pretty serving platter. Garnish with blueberries and mint leaves.

I also found it as a tutorial for it over at A Garden For The House. The tutorial will direct you step-by-step as you make this wonderful dessert.

Pie can be stored in freezer in an airtight container for up to 1 week.

So if you have extra blueberries, try this colorful and yummy frozen dessert to get multiplied ohhs.. and ahhs…

Bon appétit, my friends!

“And you shall eat and be full, and you shall bless the Lord your God for the good land he has given you.” ~ Deuteronomy 8:10

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