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    Frozen Blueberry Yogurt Pie: Extraordinary Summer Dessert

    3.2KViews Modified: Jun 16, 2021 · Published: Jul 22, 2013
    By Jacqueline 11 Comments

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    Frozen Blueberry Yogurt Pie: Extraordinary Summer Dessert

    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 plastic wrap and freeze overnight or for up to one week.

    a slice of dessert

    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.

    bowls of blueberries, green bowls,

    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

    Frozen Blueberry Yogurt Pie: Extraordinary Summer Dessert. a slice of dessert,
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    Hi! I'm Jacqueline!

    Thanks for being part of this journey with me.
    Welcome to my own little place on the internet! Home is where I love to be. I feel there is no greater place to incubate souls. These days you’ll find me using my experiences here to write about herbal remedies and natural health research — a big passion of mine. But being a wife and mother is not easy. It is challenging and potentially lonely. I get that. I wanted to create a place to connect with and support other moms for creating a natural, healthy, and fulfilling home life.
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    Comments

    1. Toni

      July 22, 2013 at 2:00 pm

      Oh my, that blueberry yogurt pie looks delicious! I think I’ll keep this recipe for when we have a crowd. Thank you!

      Btw, I started my perpetual vanilla flavoring a few days ago. Another big thanks – it already smells wonderful. Have a great week. 🙂

      Reply
      • Jacqueline

        July 22, 2013 at 10:36 pm

        How wonderful! Does your pantry smell like a candy factory? Vanilla is one of the best aromas in the world!
        Blessings, Toni!

        Reply
    2. Miss Antoinette

      July 22, 2013 at 6:21 pm

      Yumm… this sounds delightful! Thank you so much for sharing, and just might be making this tasty treat very soon for my family. 🙂

      Thanks for sharing!

      Blessings,

      Miss Antoinette Joy

      Reply
      • Jacqueline

        July 22, 2013 at 10:34 pm

        I hope you all enjoy it as much as we did! Blessings, dear Antoinette 🙂

        Reply
    3. Annette Wolf

      July 22, 2013 at 10:47 pm

      Lovely post, Jackie.
      I look forward to trying this.

      Reply
    4. Dolly Madison Designs

      July 23, 2013 at 12:09 am

      Oohhhh that looks SO good! Wish I could make it dairy free….suppose I could, if I had almond milk. 😀 (I’m currently on a paleo diet and very restricted fruit intake) Making it sugar free would be no problem! And your photos look lovely.

      Reply
    5. Manuela

      August 12, 2013 at 1:28 pm

      Thank you for this recipe Jacqueline. I just made the pie with a few changes. It is in the freezer now and I can’t wait to try it.

      I replaced 1 cup of blueberries with strawberries. I used frozen blueberries and honey to sweeten. I must say that it’s better to let them thaw a little since they were so cold, the honey got stuck to the blender.
      I also used 6 egg whites instead of cream since I ran out of cream. The replacement table said to use 2 per 1/4 cup of cream which would be 16 egg whites for the 2 cups of cream. The 6 egg whites were more than enough since my spring form was almost filled to the top.
      One more thing I would like to add is that I used coconut sugar for the filling. When using egg whites I recommend to either add the whole cup to the cream cheese mixture or fold the second half in the egg whites when they are already whipped. I slowly added the coconut sugar when the egg whites were not completely whipped yet and the egg whites would not want to form peaks anymore. But for this recipe I guess it was just fine.

      Thank you again Jacqueline and I hope you don’t mind that I made these changes. I often see recipes as guides on not something I have to follow 100%. Most times it works out great, others it doesn’t 😀

      God bless,

      Manuela

      Reply
      • Jacqueline

        August 12, 2013 at 10:34 pm

        Dear Manuela 🙂
        I am so glad you felt free to make changes…I almost always do, too! I love the idea of coconut sugar and how you added egg white instead of cream…I hope to remember that for making it again! You are a blessing! Grace and peace to you and your dear family!!

        Reply
    6. [email protected]

      August 30, 2013 at 7:17 pm

      that looks so good! pinning it!

      Reply

    Trackbacks

    1. Frozen Blueberry Yogurt Pie | Resting in Apricity says:
      August 7, 2013 at 3:22 pm

      […] at her Christian homemaking blog, Deep Roots at Home, recently shared this delicious summer recipe. It calls for almond flour, which gets a Paleo thumbs up. Unfortunately, there is also quite a bit […]

      Reply
    2. Saturday Show & Tell #78- Cheerios and Lattes says:
      August 30, 2013 at 5:57 pm

      […] Frozen Blueberry Yogurt Pie by Jacqueline @ Deep Roots at […]

      Reply

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