Blueberry-Yogurt Pie
Yield: 10 servings
Ingredients:
- 1 ½ cups nonfat graham cracker crumbs
- 6 tablespoons honey
- 1 tablespoon applesauce puree
- 1 1/3 cups plain nonfat yogurt
- 1 ½ cups nonfat cottage cheese, drained
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 1 envelope unflavored gelatin
- 1/3 cup cold water
- 3 cups fresh or thawed, frozen blueberries
Directions:
- Preheat oven to 350 degrees.
- Combine graham cracker crumbs, 2 tablespoons of the honey, and applesauce puree. Pat into a 9-inch pie pan.
- Bake for 10 minutes. Set aside to cool.
- When crust is cool, place yogurt, cottage cheese, the remaining 4 tablespoons honey, vanilla, and lemon juice in a blender or food processor and process until smooth.
- Place gelatin and water in a small saucepan over low heat. Cook and stir until gelatin dissolves.
- Add dissolved gelatin to blender and blend until well combine with yogurt mixture.
- Place blueberries in bottom of graham cracker pie crust.
- Pour yogurt mixture over berries.
- Refrigerate for 2 hours or until set. Slice into 10 pieces.
Weight Loss Dinner Recipes
Nutritional Value
Calories Per Serving: 197
Fat: 0.5g
Cholesterol: 0.4mg
Protein: 2g
Carbohydrates: 50 g
Dietary Fiber: 2.9 g
Sodium: 59 mg
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