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 bluebery 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.
Frozen Blueberry Yogurt Pie Recipe
Special Equipment ~ a 9-inch diameter springform pan
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 or coconut sugar
~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)
~2 (8-oz) packages cream cheese, softened
~1 teaspoon pure vanilla extract
~1 cup confectioner’s sugar, divided (for you adventurous souls, you might try coconut sugar for a healthier product)
~1 (16-oz) container organic plain yogurt
~2 cups heavy cream
~Optional Garnish: fresh blueberries, mint leaves
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 cup of sugar (or honey) in the bowl of your food processor; pulse just until a smooth puree is achieved. (May also be pureed 1 cup at a time in an electric blender.)
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, 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 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.
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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Thanks for reading!
Toni says
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. 🙂
Jacqueline says
How wonderful! Does your pantry smell like a candy factory? Vanilla is one of the best aromas in the world!
Blessings, Toni!
Miss Antoinette says
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
Jacqueline says
I hope you all enjoy it as much as we did! Blessings, dear Antoinette 🙂
Annette Wolf says
Lovely post, Jackie.
I look forward to trying this.
Dolly Madison Designs says
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.
Manuela says
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
Jacqueline says
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!!
shamene@sayitwithcake says
that looks so good! pinning it!