Blueberry Frozen Yogurt Pie
Servings
10people
Servings
10people
Ingredients
CRUST
  • 1/2cup rolled oats (not instant)
  • 1cup chopped datesabout 10 large dates
  • 1/2cup almond meal
  • 1tablespoon agave nectar
  • 1 egg whiteslightly beaten
FILLING
  • 2 1/4cups (about 11 ounces) fresh blueberries
  • 26-ounce containers low-fat vanilla yogurt
  • 1/4cup reduced-fat (2 percent) milk
  • 3tablespoons agave nectar
Instructions
  1. To prepare crust: Preheat oven to 400°. Lightly coat a 9-inch pie dish with cooking spray. Pulse oats in a food processor until grainy. Add dates and almond meal; pulse 15-20 times. Transfer to a mixing bowl. Stir in agave and egg white with a fork until incorporated. Using wet fingers, press mixture into pie dish. Bake 15 minutes. Remove from oven to cool.
  2. To make filling: Purée berries in a food processor. Add yogurt, milk, and agave; mix until smooth. Pour mixture into ice-cream maker and freeze until mixture reaches a soft consistency, about 20 minutes.
  3. Top cooled crust with yogurt mixture. Cover and freeze until firm, about 2 hours or overnight.
Recipe Notes
Nutrition Facts
Blueberry Frozen Yogurt Pie
Amount Per Serving
Calories 171
% Daily Value*
Cholesterol 1mg 0%
Sodium 29mg 1%
Total Carbohydrates 34g 11%
Dietary Fiber 3g 12%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 171 cal, 16% fat cal, 3g fat, 1g sat fat, 1mg chol, 4g protein, 34g carb, 3g fiber, 29mg sodium