YOGURT AND BLUEBERRY PIE WITH GRANOLA CRUST
Steps:
- Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining 1/2 cup granola, and process until combined but mixture is still crumbly.
- Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
- Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.
- With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.
- Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.
YOGURT & BLUEBERRY CREAM PIE
Bring together flavored yogurt and blueberries for our Yogurt & Blueberry Cream Pie. This blueberry cream pie is finished off with a dollop of COOL WHIP.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 29 g, Protein 4 g
RED, WHITE AND BLUEBERRY ICE CREAM PIE WITH GRANOLA CRUST
One of my favorite pies is creamy, crunchy and patriotic. Make squiggles with the sauces, or use them for a fun design. -Marina Delio, Santa Barbara, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack., Spread ice cream into prepared crust. Freeze, covered, at least 2 hours., In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients., Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.
Nutrition Facts : Calories 360 calories, Fat 20g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 96mg sodium, Carbohydrate 43g carbohydrate (23g sugars, Fiber 8g fiber), Protein 8g protein.
BLUEBERRY YOGURT PIE
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
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.
BLUEBERRY GRANOLA YOGURT
Make and share this Blueberry Granola Yogurt recipe from Food.com.
Provided by Natalie K
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In a cup add 1 Cup of Yogurt.
- After yogurt has settled, add granola.
- After granola, top with blueberries.
Nutrition Facts : Calories 468.8, Fat 22.8, SaturatedFat 7.6, Cholesterol 31.9, Sodium 128.3, Carbohydrate 49.3, Fiber 6.4, Sugar 27.3, Protein 17.8
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