Berry-Topped Honey and Yogurt Pie!!!! I tried this dessert out this weekend as a possible one to give away to a lady at church. Overall, it was good, but there was nothing special about it...if that makes sense.
Ingredients ~
1 9-inch pie crust, baked and cooled
1 envelope unflavored gelatin
1/4 cup pomegranate juice
8 ounces reduced-fat cream cheese, softened
5 tablespoons blackberry honey (I used regular honey)
1 cup Greek-style yogurt, plain (Oikos Organic Greek Yogurt)
1 recipe Blackberry-Raspberry Sauce With Honey (see below)
Preparation ~
Place the pomegranate juice in a small heatproof bowl and sprinkle the gelatin over the top. Stir to combine. In a saucepan, bring a small amount of water to a simmer and set the bowl of gelatin and juice inside to heat, stirring constantly until the gelatin dissolves completely. Remove from the heat and set aside to cool. (Only 5-7 min. max otherwise it turns to a solid and you do not want this to happen!!)
Place the cream cheese in a mixing bowl and beat with an electric mixer on medium-high speed until creamy and smooth. Add the honey and the cooled gelatin-juice mixture and beat until well blended.
Add the yogurt and beat on medium-low speed, just until blended.
Spoon into the baked pie shell and refrigerate until firm, about 4 to 6 hours.
When ready to serve, top individual slices with our Blackberry-Raspberry Sauce With Honey (recipe follows).
I would add more sugar/sweetener of some sort to the yogurt portion.
Blackberry-Raspberry Sauce With Honey
Ingredients ~
2 tablespoons Wild Blackberry Honey
1 tablespoon brandy (leave out or subs. with Pomegranate juice)
3 tablespoons water
2-1/2 teaspoons cornstarch (see recipe notes)
1 pint fresh blackberries
1/2 pint fresh raspberries
Preparation ~
Place the honey and brandy in a saucepan over medium heat. Cook for about 2 minutes, stirring constantly. Add 1/2 of the blackberries, bring to a boil and continue cooking until the berries begin to break down and release their juice.
In a small bowl, whisk together the cornstarch and water. Add to the berry-honey mixture and stir until the sauce is thickened. Remove from the heat, stir in the raspberries and the remaining blackberries and set aside to cool.
Serve at room temperature. Keeps about 3 days in the refrigerator.
Recipe Notes ~
We used Oikos Organic Greek Yogurt in this recipe and recommend it highly. Despite the fact that it is fat-free, it has a rich, creamy texture and just enough yogurt tang to make it perfect for a dessert. Most importantly, Oikos' consistency delivers a firm pie that slices cleanly and doesn't "weep." Visit the Oikos website for more recipes and information.
The site I found the recipe on, has another variation as well for the berry sauce with strawberries and if you look down at the comment section the author responded with some tips on substituting for the alcohol in the dessert.
Adapted from the recipe here: http://www.mygourmetconnection.com/recipes/baking-desserts/pies-other-desserts/berry-topped-honey-yogurt-pie.php My Gourmetconnection.com
Enjoy!!! This was a wonderful way to start off the morning and what could be more nutritious than yogurt and fresh berries!!!
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