Blackberry Yogurt Pie Recipe
With this surprisingly nutritious pie recipe, the words healthy and dessert aren’t a contradiction in terms . The color pigment in purple foods is an especially powerful antioxidant, and yogurt cheese is high in protein and nutrients, yet very low in fat!
2 large Horizon Organic™ eggs, lightly beaten
1 2/3 cup Horizon Organic plain whole milk yogurt cheese*
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla
1 1/2 cups fresh or frozen whole blackberries, thawed
1 graham cracker crust (recipe below), unbaked**
Preheat oven to 325° F. Mix lightly beaten eggs, yogurt cheese, sugar, and cornstarch in large bowl, with electric mixer on low speed. Stir in vanilla. Put blackberries in graham cracker crust. Spoon yogurt mixture over blackberries. Bake about 30 minutes, until center is set.
*To make yogurt cheese, spoon yogurt into a cheesecloth-lined strainer that has been placed over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain from the yogurt, leaving the yogurt cheese.
Choose either a Graham Cracker Crust (below), or alternatively, Amazing YoChee Piecrust,, a delicious low-fat piecrust made with yogurt cheese.
**Graham Cracker Crust
18 graham cracker squares
1/4 cup sugar
1/4 cup finely chopped nuts (almonds, pecans or walnuts)
1/4 cup Horizon Organic unsalted butter, melted
Preheat oven to 375° F if your recipe calls for a prebaked crust. If crust is to be baked with pie, preheat oven to temperature required by recipe. Pulverize graham crackers in blender. When they are finely crumbled, pour them into a bowl and add sugar and finely chopped nuts. Mix well. Add butter and mix. Pat into the bottom and sides of an ungreased 9-inch pie pan. For yogurt pies, reserve 1/4 cup mixture to garnish pie. Chill or bake, according to the recipe you are using. To bake, bake 5 minutes in prepared oven. Makes 1 pie crust.