A Berry Refreshing Greek Yogurt Pie
By Jessica Corwin MPH RDN More Blogs by This AuthorFrom the Dietitian's Dish Blog Series
I've had this graham cracker pie crust sitting in our cupboard for several months now. I purchased it on a whim, surely after spotting something on Pinterest that I intended to make, yet never actually remembered to whip up. (Apparently, this lack of follow through is commonly referred to as “(New) Mommy Brain,” clearly a scientific diagnosis.)
Anyway, back to my pie crust. Again, after searching through Pinterest, I spotted this beautiful raspberry parfait made with granola and Greek yogurt, a sight which quickly had my mind running… Why not create a parfait in a pie? As I already had fresh blueberries and plain, non-fat Greek yogurt, I began to pie-ify my arsenal of ingredients.
- First, I poured at least 2 cups of my Greek yogurt into a medium bowl along with about 1 cup of unsweetened shredded coconut and mixed until combined.
- Next, I added my 10 ounce container of fresh blueberries to a small saucepan along with a tablespoon of water and began to cook them over medium-low. (Low may have been smarter, but when the bambino is napping, I just don't have the patience.) Once the majority of the berries were cooked down with a slight sauce beginning to form, I removed them from the heat.
- I poured the berries into my yogurt mixture, along with a couple of teaspoons of sugar (yes, plain old white sugar*), and gently stirred until the yogurt was decorated with beautiful blue swirls.
- Finally, I placed the mixture into the pie shell and dug right in with a knife – again my impatience on full display. As I served up a couple of slices for hubs and myself, I quickly realized that the hot berries created a bit of a running mess. Thankfully, despite my not-so-pretty plate presentation, the end result was absolutely delicious! And once I chilled it overnight in the refrigerator, the far prettier slices were even more refreshing. Perfect for a summer afternoon.
*For those worried about the added sugar, consider the fact that had I used an already sweetened vanilla yogurt, I would be consuming triple that amount, as most sweetened yogurts contain at least 3 teaspoons of ADDED sugars PER cup.
While my first attempt did not result in a perfect pie (I’m more of a cook than a baker, even if this recipe doesn't actually require an oven), I will definitely be making this again. This recipe is easy, fast, and light, yet incredibly nutrient-rich, thanks to the powerhouse sources of protein, bone building minerals, fiber, and antioxidants.
How would you tweak this recipe? Diced pears with cinnamon? Dark cocoa with banana? The options are endless.