No Bake Frozen Berry Yogurt Pie with an Almond + Date Crust

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No Bake Frozen Berry Yogurt Pie with an Almond + Date Crust

Servings 10

Ingredients

  • 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

Instructions

  1. Crust:
  2. Line a 9×9-inch baking pan with parchment paper.
  3. In a food processor or high-powered blender, add almonds,
  4. 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.
  5. Blueberry Layer:
  6. In the same food processor, add cream cheese, blueberries, yogurt, lemon juice, vanilla and salt. Blend until completely smooth. Spread smoothly over the crust.
  7. Vanilla Layer:
  8. 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!
  9. Compote Topping:
  10. 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.