Food

Recipe: Berry Froyo Chiffon Pie

A beauty to behold and a treat to partake in, the real secret to this fluffy frozen pie is how laughably easy it is to whip up. If you’ve ever stood in a kitchen, even once in your life, I think you could manage this recipe with aplomb. Plus, since it’s based on yogurt and jam with no additional sweeteners to speak of, I would feel entirely justified slicing off a generous wedge for breakfast, lunch, or dessert alike.

Even as the seasons change, this same formula can be adapted to any flavor variations your cravings demand. For example, opt for plain vanilla yogurt in the base while swirling in pumpkin or apple butter to effortlessly compliment any Thanksgiving or Christmas table. That’s only scratching the surface on what’s possible with this versatile, innovative ingredient.

Ingredients: 

Graham Cracker Crust:

  • 1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
  • 6 Tablespoons Non-Dairy Margarine, Melted

Berry Froyo Filling:

  • 1 9-Ounce Container Light CocoWhip, Thawed
  • 1 6-Ounce Container Almond, Coconut or Soy Strawberry Yogurt
  • 1 6-Ounce Container Almond, Coconut or Soy Blueberry Yogurt
  • 1/2 Cup Raspberry Jam or Preserves

To Garnish (Optional):

  • Original CocoWhip, Thawed
  • Fresh Berries

Method: 

1. To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.

2. Drizzle the melted margarine into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.

3. Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.

4. In medium bowl, combine the CocoWhip and both yogurts, folding gently with a large spatula until well-blended. Be careful to stir gently so as not to knock all of the bubbles out of the airy, whipped mixture. stir with whisk until blended. Spoon into crust. Add in the jam or preserves last, mixing just enough to incorporate but leaving it slightly marbled throughout the filling. Transfer to your prepared crust, smooth over the top, and move the whole pie into a flat surface in your freezer. Let rest until solidified; at least 4 – 6 hours.

5. To serve, simply slice the pie into wedges and top with additional dollops of CocoWhip and fresh berries, if desired.

Makes 8 – 10 Servings

This article was originally published on www.bittersweetblog.com. Read the original here

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