NO-BAKE GREEK YOGURT PIE
A delicious No-bake Greek Yogurt Pie, an easy recipe, pick your favorite Greek Yogurt flavor. The perfect family dinner dessert.
Provided by Rosemary Molloy
Categories Dessert
Time 6h20m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 331 kcal, Carbohydrate 25 g, Protein 7 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 42 mg, Sodium 229 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 10 g, ServingSize 1 serving
YOGURT BERRY PIE
Steps:
- Heat oven to 300°F.
- Combine all crust ingredients in bowl. Press mixture evenly onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 15-20 minutes or until crust is evenly browned. Cool 30 minutes.
- Combine strawberries, sugar and yogurt in bowl.
- Beat chilled whipping cream in chilled bowl at high speed 3-4 minutes or until stiff peaks form. Gently stir into strawberry mixture. Spoon strawberry mixture into cooled crust. Cover; freeze 8 hours or overnight until firm.
- Remove from freezer 30 minutes before serving. Cut into wedges.
Nutrition Facts : Calories 270 calories, Fat 16 grams, SaturatedFat grams, Transfat grams, Cholesterol 55 milligrams, Sodium 90 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
MIXED BERRY YOGURT PIE
Treat your family to this mixed berry pie that's made using Cascadian Farm® fruit spread and Yoplait® Lactose Free yogurt - a flavorful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
- Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
- Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint.
Nutrition Facts : Calories 200, Carbohydrate 37 g, Cholesterol 5 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 60 mg, Sugar 25 g, TransFat 0 g
MIXED BERRY AND YOGURT PARFAIT
Making your own granola is easier than it looks, and it will add a nice touch to this quick and easy parfait.
Provided by Food Network Kitchen
Time 5m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Fill a small single-serving (6 ounce) container with a third of the yogurt. Top with a third of the berries. Drizzle 1 teaspoon of maple syrup over the berries. Repeat two more times with the rest of the yogurt, berries and maple syrup. Pack the granola separately so that it can be mixed into the parfait when ready to eat. Pack the parfait with an ice pack or frozen juice box so that it stays cold until lunchtime.
- Heat an oven to 350 degrees F.
- Heat the maple syrup with the coconut oil in a small skillet over medium-low heat, just to melt the oil. While still warm, toss the maple syrup mixture together with the oats, almonds, sunflower seeds and a pinch of salt in a medium bowl. Spray a baking sheet with the nonstick cooking spray. Spread the granola on the sheet tray in a thin layer. Bake for a total of 20 minutes, tossing the granola halfway through. Let cool to room temperature and store in an air-tight container in the refrigerator for up to 1 month.
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.
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
EASY BERRY PIE WITH FROZEN BERRIES
Using frozen berries means you can make this easy pie year-round. Precooking the filling means you get perfect consistency (no more runny pies) and the cook time on the crust is perfect! I prefer to spell things in the top crust like "I love you."
Provided by amberlynn
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
- Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
- Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
- Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
- Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.2 g, Cholesterol 26.3 mg, Fat 17.5 g, Fiber 5.8 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 255.7 mg, Sugar 26.8 g
VERY BERRY YOGURT PIE WITH CHEERIOS® CRUST
Breakfast truly is the most important meal of the day when the menu includes a breakfast pie made of Cheerios, vanilla yogurt and fresh strawberries and blueberries.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In medium bowl, stir Crust ingredients until well blended. Press mixture firmly and evenly against bottom and side of pie plate.
- Bake 5 to 10 minutes or until set and just starting to brown; cool completely.
- In medium bowl, gently stir Filling ingredients until blended; spoon into cooled crust. Cover and freeze at least 4 hours or overnight before serving.
Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 6 g, TransFat 0 g
MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
MIXED BERRY FROZEN YOGURT RECIPE BY TASTY
Here's what you need: frozen blueberry, frozen strawberry, frozen raspberry, vanilla yogurt, honey
Provided by Hannah Williams
Categories Desserts
Yield 4 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 168 calories, Carbohydrate 38 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, Sugar 32 grams
GINGERY MIXED BERRY PIE
Mixed berry pie is the ultimate summertime treat: Handfuls of the season's finest blueberries, blackberries and raspberries are tucked into a crisp, buttery crust that's just begging to be served with a scoop of ice cream. Fresh ginger lends unexpected warmth and spice to this well-loved classic, but for a little punch, add up to 1 tablespoon of very finely minced candied ginger. If you find yourself short on one type of berry, make up the difference with another - just make sure the berries are the best you can find. For a crisp bottom crust, bake the pie in the lower third of your oven until it is deeply golden and the fruit juices are bubbling, and don't skip the lattice top. It's not just for looks: The vents help steam escape and the berry juices to concentrate.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 1h50m
Yield One 9-inch pie
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until well combined and fragrant. Stir in the cornstarch, fresh ginger and candied ginger (if using). Add the blueberries, blackberries and raspberries to the bowl. Sprinkle the lemon juice over the top, but don't stir quite yet. Let sit while you make the dough.
- Place one disk of the pie dough on a lightly floured surface. With a lightly floured rolling pin, roll the dough into a 12-inch-wide circle 1/8 to 1/4 inch thick. Fit it into a 9-inch pie dish, trim any rough edges, leaving a 1-inch overhang, and set it in the fridge while you roll the other crust and cut the lattice.
- Roll the second disk of pie dough into a circle roughly 12 inches wide and 1/8 to 1/4 inch thick. Use a pastry wheel or knife to cut the dough into strips about 1 1/2 inches wide.
- Gently stir the filling together until well mixed and pour it into the pie dish. Press gently to pack down the berries into the dish.
- Weave the dough strips into a lattice. Trim off any excess dough and fold the edges of the bottom crust up and over the lattice strips. Crimp together the edges. Slide the whole pie into the freezer until the crust is very firm, about 15 minutes. While the pie is chilling, heat the oven to 400 degrees and set a rack in the bottom third of the oven.
- After the pie has chilled, place it on a baking sheet to catch any drips. Beat the egg, then brush the top of the pie with the egg wash and sprinkle with turbinado sugar and flaky salt.
- Bake the pie until it is deep golden brown and the juices are bubbling, 45 to 55 minutes. If the crust begins to burn before the filling bubbles, tent it with aluminum foil. Cool before serving.
5 MINUTE MIXED BERRY PARFAIT YOGURT SALAD RECIPE
Fresh (or frozen fruit) mixed together with a creamy yogurt sauce make this Berry Parfait Salad the perfect dessert that is ready to eat in 5 minutes! Use your favorite fruit or Greek yogurt to make this your own.
Provided by Camille Beckstrand
Categories Side Dish
Time 5m
Number Of Ingredients 4
Steps:
- In a large mixing bowl, add the yogurt and the dry powdered pudding and mix well until the little "lumps" are practically gone.
- Mix in thawed Cool Whip.
- Gently fold in the fruit and gently mix until all combined.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 135 kcal, Carbohydrate 27 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 94 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
MIXED BERRY PIE WITH HONEY WHOLE WHEAT CRUST
This is a delicious pie that includes blueberries, boysenberries, and strawberries in a thick and fruity filling that is all housed in a hearty, healthy whole wheat crust!
Provided by lohsey
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Whisk together the all-purpose flour, wheat flour, sugar, salt, and baking powder in a mixing bowl. Whisk together the water, honey, and yogurt until smooth. Stir the yogurt mixture into the flour until a crumbly dough forms.
- Roll out 2/3 of the dough to fit a 8 inch pie plate. Bake the bottom crust in the preheated oven for 15 minutes. Meanwhile, roll out the top crust into a 10 inch circle. Cut into 1/2 inch strips with a sharp paring knife or pastry wheel. Set aside.
- Combine lemon juice, egg white, sugar, and butter in a saucepan and bring to a simmer. Stir in the blueberries and return to a low boil. Stir continuously until the berries burst.
- Place boysenberries and sliced strawberries into the baked pie shell, then pour the hot blueberry mixture on top and gently stir. Dot with butter, if desired. Add the pastry strips one at a time, weaving a lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust. Brush lattice with egg wash, milk, or water, and sprinkle with sugar (optional).
- Return assembled pie to the oven and bake until the crust is golden brown, 15 to 20 minutes. Allow the pie to cool for 1 hour and 30 minutes before serving.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 89.3 g, Cholesterol 4.3 mg, Fat 2.6 g, Fiber 6.4 g, Protein 12 g, SaturatedFat 1.1 g, Sodium 661.8 mg, Sugar 28.1 g
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