HERE'S A SWEET TREAT from my mother's collection of old magazine recipes. It's a light, refreshing, make-ahead dessert that begs to be served on a hot summer evening. Wanna taste this frosty, blue bliss? Join me in the kitchen:
My mother's recipe called for a graham cracker crust. But being a rebellious child, I used almond flour. Almond flour (finely ground almonds) makes the dessert completely gluten-free.
Frozen Blueberry Yogurt Pie
Ingredients for one 9-inch diameter pie, serving 8-10
The crust:
1 1/2 cups almond flour
1/4 cup light brown sugar
4 Tablespoons unsalted butter, melted
The filling:
1 pint blueberries
1 cup sugar
2 (8-oz) packages cream cheese, softened
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, divided
1 (16-oz) container yogurt
2 cups heavy cream
Optional Garnish: fresh blueberries, mint leaves
Special equipment - a 9-inch diameter springform pan
To start, pour the almond flour and the brown sugar into a small bowl...
Add some melted butter...
And then stir them all together with a fork.
And please note: Do not attempt to taste-test this 3-ingredient mixture. Why? Because it's really delicious. One bite, and you'll eat the whole mixture. And then you'll have to make the crust all over again.
Press the almond mixture into the bottom of the prepared springform pan.
Stick the pan in the freezer while you prepare the filling.
Pour the blueberries into the bowl of your food processor...
Add one cup of sugar...
And pulse them until you achieve a smooth puree. Don't over-do it -- you want some purple specks in the mix.
Oh. If you don't have a food processor, simply puree the berries and sugar (do this in two batches) in your blender.
Now grab two packages of softened cream cheese...
And drop them into the bowl of your standing mixer. (If you are mixing by hand or with an electric hand-held mixer, just drop the cream cheese into a big mixing bowl.)
Beat the cheese at medium-high speed until smooth and creamy.
Beat in 1 teaspoon of pure vanilla extract...
And 2 cups (16 ounces) of plain yogurt. (Greek-style yogurt, which you can easily make from scratch, would be outrageously delicious in this recipe.)
Turn the machine off, add one 1/2 cup confectioners' sugar, and then beat it into the cream cheese mixture.
Remember the blueberry puree we made earlier? Beat that into the cream cheese mixture, too.
At this point, you will probably give up on this recipe. Why? Because I'm going to ask you to grab another bowl. A medium-size bowl in which to whip 2 cups of heavy cream and the remaining 1/2 cup of confectioners' sugar.
There's a reward coming soon. Very soon.
Under the careful supervision of your beagle, beat the cream and sugar until stiff peaks form.
And here's your reward for dragging out that extra bowl: You get to lick the beaters!
Using a spatula, fold the whipped cream into the blueberry mixture...
And then pour the filling into the springform pan.
If necessary, smooth out the filling with a spatula.
Freeze the pie for 4 hours. If you are not going to serve the pie on the same day you make it, enclose it with plastic wrap after freezing. Solidly frozen, the pie will keep for up to one week.
To serve, release the clasp on the springform pan, and set the dessert on a serving platter.
Garnish the top with blueberries and mint leaves.
If you love frozen yogurt, you will love this dessert.
Can I offer you a taste?
Need a copy-and-paste version of the above? Here goes:
Frozen Blueberry Yogurt Pie
Ingredients for one 9-inch diameter pie, serving 8-10
The crust:
1 1/2 cups almond flour
1/4 cup light brown sugar
4 Tablespoons unsalted butter, melted
The filling:
1 pint blueberries
1 cup sugar
2 (8-oz) packages cream cheese, softened
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, divided
1 (16-oz) container yogurt
2 cups heavy cream
Optional Garnish: fresh blueberries, mint leaves
Special equipment - a 9-inch diameter springform pan
Coat a 9-inch springform pan with non-stick spray.
In a small bowl, stir together the crust ingredients. Press into the bottom of the springform pan, and then place the pan in the freezer.
Pour the blueberries and 1 cup of sugar in the bowl of your food processor; pulse just until a smooth puree is achieved. (Can also be pureed 1 cup at a time in an electric blender.)
In a large bowl (such as the bowl of your standing mixer), beat cream cheese until smooth. Then beat in the vanilla extract and yogurt. Turn the machine off, add 1/2 cup confectioners' sugar, and beat until well-blended. Finally, add the blueberry puree, and beat until smooth.
In a medium bowl, beat the heavy cream and the remaining confectioners' sugar until smooth. Fold the whipped cream into the cream cheese mixture. Pour the finished filling into the springform pan. Freeze for 4 hours. If not serving right away, cover with plastic wrap and freeze overnight or for up to one week.
Serving - Release the pie from the springform mold, and place it on a serving platter. Garnish with blueberries and mint leaves.
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