No Bake Frozen Berry Yogurt Pie with an Almond + Date Crust
No Bake Frozen Berry Yogurt Pie with an Almond + Date Crust
- Crust:
- 1 cup almonds
- 1 cup pitted dates
- pinch of salt
- Blueberry Layer:
- 2 cups frozen blueberries
- ¾ cup Greek yogurt (plain)
- 2 tablespoons lemon juice
- 1½ teaspoon vanilla extract
- pinch of salt
- Vanilla Layer:
- 1½ cups Greek yogurt (vanilla flavor)
- 8 ounce cream cheese, softened
- 2 tablespoons lemon juice
- 1½ teaspoon vanilla extract
- pinch of salt
- Compote Topping:
- 1/3 cup water
- 1/3 cup sugar
- 3 tbsp cornstarch
- 2 tbsp lemon juice
- 2 cups fresh or frozen blueberries
- 1 cup fresh or frozen blackberries
Crust:
Line a 9×9-inch baking pan with parchment paper.
In a food processor or high-powered blender, add almonds,
dates and a pinch of salt. Blend until a soft dough forms, adding 1–2 tablespoons of water if needed. Press the dough into the bottom of the pan. Transfer pan to refrigerator.
Blueberry Layer:
In the same food processor, add cream cheese, blueberries, yogurt, lemon juice, vanilla and salt. Blend until completely smooth. Spread smoothly over the crust.
Vanilla Layer:
Rinse food processor, add cream cheese, vanilla yogurt, lemon juice, vanilla and salt. Blend until completely smooth. Spread smoothly over the crust. Place in the freezer for at least 4 hours, or preferably overnight. When ready to serve, remove from the freezer and top with blueberry compote. Cut into 20–25 bars. Enjoy!
Compote Topping:
In a saucepan whisk water, sugar, cornstarch, and lemon juice until the cornstarch is dissolved, then add the berries and bring to a simmer over medium to medium-high heat. With the back of a spoon, mash some of the berries to your desired consistency. Once cooled, transfer to a glass bowl, cover and refrigerate, until ready to use.
