Low Sugar Blueberry Yogurt Pie Recipes

BLUEBERRY YOGURT PIE

Blueberry Yogurt Pie image

Posted for Zaar World Tour. This pie is a bit tangy...especially if your blueberries are not too sweet! You may want to consider adding a little more sugar to the filling if you like a sweeter pie.

Provided by MsBindy

Categories Pie

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup butter or 1/3 cup margarine
1/4 cup sugar
1 egg
1 cup flour
1/2 teaspoon baking powder
2 eggs
3 tablespoons sugar
1 cup plain yogurt
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 cups blueberries, fresh or frozen

Steps:

Butter and flour a 9 inch pie pan. Preheat over to 350°F.
For the crust: Cream the butter and sugar.
Add the egg and blend well.
Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
Refrigerate as you make the filling.
Filling: Mix all the filling ingredients, except the blueberries until smooth.
Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
Bake for 50-60 minutes until the crust is browned and the custard has set.
Chill well.

SUGAR-FREE BLUEBERRY YOGURT PIE

Sugar-Free Blueberry Yogurt Pie image

This came from Victoria's Recipes For Gastric Bypass Patients. I have not tried this, just posting for future use.

Provided by internetnut

Categories Pie

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

inch- 9 inch pie shell, baked and cooled
1 1/3 cups fruit-sweetened blueberry yogurt (2 6-ounce cartons)
2 tablespoons fruit-sweetened blueberry syrup or 2 tablespoons jam
1 -3 teaspoon Equal sugar substitute, opt (1-3 packets, Splenda suggested)
1/4 cup fat free whipping cream
2 cups fresh blueberries, rinsed and drained

Steps:

Blend blueberry syrup and Equal® into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.

Nutrition Facts : Calories 75.8, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.6, Sodium 28.1, Carbohydrate 16.5, Fiber 0.9, Sugar 12.9, Protein 2.1

VANESSA WILLIAMS BLUEBERRY YOGURT PIE

Vanessa Williams Blueberry Yogurt Pie image

she makes this on the holidays, i would choose to double the filling AND the blueberries and extend the baking time.

Provided by carrie sheridan

Categories Dessert

Time 1h35m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup sugar
1/2 cup kerry irish gold unsalted butter, at room temperature
1 egg
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3 tablespoons sugar
1 cup vanilla yogurt
1 lemon
1 pint fresh blueberries

Steps:

preheat oven to 350 degrees.
in a stand mixer fitted with the paddle attachment, cream the butter and sugar.
add the egg and beat until combined.
in a medium bowl, whisk together the flour, baking powder and salt.
add to the creamed mixture and beat until a dough is formed. form into a ball and chill for 30 minutes in the refrigerator.
on a floured surface, roll the ball of dough out larger than your tart shell, about 1/2 inch thick.
lightly grease and flour the tart shell and then roll the dough over the shell. with floured fingers, press into the edges. use flour as needed to prevent dough from sticking.
chill the crust in the refrigerator for 15 minutes while you prepare the filling.
in a large bowl, whisk together the eggs, sugar, vanilla yogurt, lemon juice and zest of the lemon until completely smooth.
pour the blueberries into the prepared tart shell.
pour the filling into the tart shell over the blueberries.
bake for 45-50 minutes until the custard is just set and the crust is golden brown.
allow to cool to room temperature.
serve at room temperature OR very lightly chilled.

Nutrition Facts : Calories 215.8, Fat 11.7, SaturatedFat 6.8, Cholesterol 83.4, Sodium 110.9, Carbohydrate 24.4, Fiber 1.2, Sugar 13.1, Protein 4.4

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