Easy Frozen Blackberry Yogurt Pie Food

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BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST



Blackberry Frozen Yogurt Pie With Cracker Crust image

Tangy from yogurt and rippled with blackberries, this frozen pie will make a pretty addition to barbecues and backyard cookouts. The salty cracker crust against the sweet tart filling is a match made in summer heaven. Raspberries work in place of the blackberries, too. Want to know what to do with leftover sweetened condensed milk? Stir into iced coffee or Thai iced tea, or drizzle over sliced fresh fruit.

Provided by Dawn Perry

Categories     pies and tarts, dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 10

6 ounces/170 grams Ritz crackers or saltines (about 50 crackers)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, melted and cooled
6 ounces/170 grams fresh or frozen blackberries
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1 cup/240 milliliters heavy cream
1/2 cup/120 milliliters sweetened condensed milk
1 cup/240 milliliters full-fat Greek Yogurt

Steps:

  • Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
  • Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
  • Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.

BLACKBERRY FROZEN YOGURT



Blackberry Frozen Yogurt image

You could also use boysenberries, raspberries or strawberries for this delicious dessert. - Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

5 cups fresh or frozen blackberries
1/3 cup water
2 tablespoons lemon juice
1 cup sugar
2 teaspoons vanilla extract
4 cups fat-free frozen vanilla yogurt

Steps:

  • In a food processor, puree blackberries, water and lemon juice. Strain blackberries, reserving juice and pulp. Discard seeds. Return pureed blackberries to food processor; add sugar and vanilla. Cover and process until smooth., In a large bowl, combine yogurt and blackberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When yogurt is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.,

Nutrition Facts : Calories 248 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 78mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

FROZEN YOGURT PIE



Frozen Yogurt Pie image

Blend fruity low-fat yogurt & whipped topping for this Frozen Yogurt Pie! Use a graham cracker crust for this refreshingly easy, no-bake Frozen Yogurt Pie.

Provided by My Food and Family

Categories     Dairy

Time 4h10m

Yield 8 servings

Number Of Ingredients 4

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 containers (6 oz. each) raspberry low-fat yogurt
1 ready-to-use graham cracker crumb crust (6 oz.)
1-1/4 cups fresh raspberries

Steps:

  • Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
  • Freeze 4 hours or until firm.
  • Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 18 g, Protein 3 g

EASY FROZEN BLACKBERRY YOGURT PIE



EASY FROZEN BLACKBERRY YOGURT PIE image

Categories     Fruit     Dessert     Freeze/Chill     Low Fat     Yogurt

Yield Makes 8 servings.

Number Of Ingredients 4

1 cup low fat yogurt
1 cup fresh blackberries
1 tablespoon honey
1 teaspoon vanilla

Steps:

  • Freeze yogurt for 3 to 4 hours. Puree the fruit, honey and vanilla in a blender or food processor, add frozen yogurt, scoop into pie shell and freeze for another 3 to 4 hours. When ready to serve, dip a knife in hot water to slice pie into 8 slices.

WEIGHT WATCHERS EASY TASTY FROZEN PIE



Weight Watchers Easy Tasty Frozen Pie image

Delicious. You may use any flavor yogurt you like. With all the varieties they are some great pies to be made. I use Blue Bunny yogurt. I love the coconut creme. The whole pie is 8 points.

Provided by Baby Chevelle

Categories     Pie

Time 2m

Yield 8 serving(s)

Number Of Ingredients 2

1 (8 ounce) container fat-free cool whip
1 (6 ounce) container light yogurt

Steps:

  • Mix the two ingredients and pour into pie plate and freeze.

FROZEN BLACKBERRY YOGURT



Frozen blackberry yogurt image

Showcase ripe, seasonal blackberries in this simple-to-make dessert with honey and Greek yogurt

Provided by Tom Kerridge

Categories     Dessert

Time 5m

Number Of Ingredients 5

200g blackberries
40g golden caster sugar
300g Greek yogurt
50ml honey
100ml goat's milk

Steps:

  • Toss together the blackberries and golden caster sugar in a large bowl. Leave for 30 mins or until the fruit starts to break down, then mash the berries a little with a fork.
  • In a separate bowl, mix the Greek yogurt with the honey and goat's milk. Spoon the yogurt mixture into a freezable container, then tip the berries on top and swirl them through. Freeze for 2 hrs, then give a little stir and return to the freezer to firm up. Take out of the freezer a few mins before serving to soften for scooping.

Nutrition Facts : Calories 208 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

BLUEBERRY YOGURT PIE



Blueberry Yogurt Pie image

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

1/3 cup butter or 1/3 cup margarine
1/4 cup sugar
1 egg
1 cup flour
1/2 teaspoon baking powder
2 eggs
3 tablespoons sugar
1 cup plain yogurt
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 cups blueberries, fresh or frozen

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.

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