Mixed Berry Yogurt Pie Recipes

NO-BAKE GREEK YOGURT PIE

Steps:

• Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimetera) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator.
• In a medium bowl beat cream until thick peaks form.
• In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat. In a medium bowl whisk the greek yogurt and sugar then stir in the gelatine.
• Fold the greek yogurt mixture into the whipped cream mixture and combine well. Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce (see below) before serving. Enjoy!

MIXED BERRY FROZEN YOGURT RECIPE BY TASTY

Steps:

• Combine all ingredients in a food processor until smooth.
• Transfer to an 8x8-inch (20x20 cm) glass dish.
• Freeze for at least 2 hours.
• Enjoy!

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

YOGURT BERRY PARFAITS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In a small saucepan, mix butter, honey and cinnamon. Cook over medium heat until blended, 3-4 minutes. Remove from heat; stir in vanilla. Pour over oat mixture; stir to coat., Spread evenly into a greased 15x10x1-in. baking pan. Bake until crisp and dark golden brown, 35-40 minutes, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruit., In a small bowl, combine berries. Layer 1/4 cup of the berries, yogurt and granola into 8 parfait glasses. Repeat layers. Top with remaining berries.

YOGURT & BLUEBERRY CREAM PIE

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each blueberries and COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and blueberries.

BLUEBERRY YOGURT PIE

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.