9 September 2012 Quick and Easy Greek Yogurt Blueberry Pie

Quick and Easy Greek Yogurt Blueberry Pie

September 9, 2012 By

I typically try not to cut corners when I bake, but in a bind, like when I am on vacation and do not want to cut into my pool time, a store-bought Graham cracker crust is a suitable alternative to the real thing.

This easy pie can feature any berries that are in season. Using fresh fruit is pretty critical, but frozen whole berries that are properly thawed could be used when no fresh fruit is available.

Ingredients:

  • 1 17.6-ounce container of plain Greek yogurt
  • 8-ounce container of whipped cream cheese
  • Zest of ½ lime
  • ¼ cup plus 1 tbsp. pure maple syrup
  • 2 cups of blueberries
  • 9-inch Graham cracker crust

Directions:

  1. In a medium bowl, combine the Greek yogurt, the cream cheese, the lime zest and the ¼ cup maple syrup.  Set aside (can be made up to 4 hours prior to assembling the tart if kept refrigerated).
  2. Poor the yogurt mixture over the cracker crust forming an even layer.  Gently add the blueberries over the yogurt layer and spread evenly to completely cover the yogurt. Drizzle the remaining maple syrup over the berries and refrigerate until ready to serve.

Serves 8.

Filed Under: American, Cheese, Desserts, Fruits, Greek, Maple Syrup Tagged With: , , ,
23 June 2011 Simple Greek Yogurt and Berry Tart

Simple Greek Yogurt and Berry Tart

June 23, 2011 By

It’s strawberry season here in New Jersey and I was looking for a simple, refreshing dessert to serve on a warm summer day.  I came up with this tangy tart that features a crust which can be made a day in advance and a filling that’s a snap to prepare.  The addition of blueberries to the ripe strawberries makes it patriotic-looking enough to serve for your 4th of July party.

Ingredients:

  • 1 17.6-ounce container of plain Greek yogurt
  • 1 tbsp. honey
  • 3 tbsps. powdered sugar
  • Zest of ½ lemon
  • ¾ cup black currant jelly
  • 2 cups of blueberries
  • 2 cups chopped strawberries
  • Simple Tart Crust

Directions:

  1. In a medium bowl, combine the Greek yogurt, the honey, the powdered sugar and the lemon zest.  Set aside (can be made up to 4 hours prior to assembling the tart if kept refrigerated).
  2. About 30-60 minutes before serving the tart, in a heat-proof bowl or measuring cup, microwave the black currant jelly for 1 minute, until liquefied. Set aside.
  3. In a large bowl, combine the blueberries and strawberries.  Add the warm black currant jelly to the berries and gently stir to coat each fruit. Set aside.
  4. Spread the yogurt mixture over the tart crust forming an even layer.  Gently top the yogurt layer with the berries and spread evenly in an attempt to completely cover the yogurt.  Refrigerate until ready to serve.

Serves 8.

Notes: The tart crust can be made the day before if cooled then covered in aluminum foil and stored at room temperature.  Try not to assemble the tart more than an hour prior to serving to keep the crust from becoming soggy.

Filed Under: American, Desserts, Fruits Tagged With: , , , , , ,