Packed with fresh raspberries, and vanilla greek yogurt, this is a healthy, protein packed dessert for the last days of summer.
Dish Count :: Stand Mixer with Whisk, 1 Bowl, 1 Pie Plate
It’s been a banner week in our house. First, Monday was our anniversary, and then Tuesday Ben had a job interview and then Wednesday Ben was offered a nursing job! I mean, it doesn’t get really any better than this! Now, if I found out I was knocked up that would really be a gem, but that’s not in the cards quite yet – despite the objection from my ovaries. They’re really on a baby binge right now. Lucky Ben.
Oh? You didn’t want to talk about my ovaries and baby-fever? Will this Raspberry and Cream Ice Cream Pie be a better topic of conversation? Probably. Apparently I failed socially acceptable conversation in kindergarten.
It’s true this is a FitFriday worthy recipe – because it’s jam packed with non fat greek yogurt, making it low fat, and packed with protein. Also, it doesn’t require too many dishes. If you don’t want to bust out your food processor to puree raspberries, use sugar free raspberry jam instead.
This dessert is so easy to make, and it’s easily customizable to make any combination you can think of. There are so many different types of greek yogurt available, from fruity to pie flavors and everything in between. Use any fruit you want, or even make a chocolate version! The possibilities are endless.
2 cups Graham Cracker Crumbs
3 Tbsp Butter, melted or Canola Oil
3/4 cup Heavy Cream
1/3 cup Sugar
1 cup NonFat Vanilla Greek Yogurt
1 tsp Vanilla
1/2 cup Raspberry Puree, or Sugar Free Raspberry Jam
Preheat oven to 350°F. In a bowl mix together the graham crackers and butter or canola oil. Press the mixture into a pie crust. Bake for about 10 minutes. Remove from oven and allow to cool completely.
In a stand mixer, whip heavy cream into soft peaks. In the last minute of whipping, slowly stream in the sugar and vanilla to the mixture until stiff peaks form. Remove 2/3 cup of the mixture and place into a small bowl.
Pour the remaining cream and yogurt mixture into the pie crust. With the remaining 2/3 cup of yogurt mixture that was set aside, stir in enough raspberry puree to make the mixture a bright pink color. Drop dollops of the raspberry mix into the middle of the vanilla yogurt. Then drop remaining raspberry puree (or raspberry jam if using) into the middle of the raspberry yogurt mix. Using a knife, run it through the middle of all the dollops to create a swirl pattern.
Place in hte freezer for 4-6 hours to chill. Slice and serve. Best left to rest out of the freezer 10-15 minutes before slicing and serving.