This frozen yogurt trend has been going on for upwards of 12 years now. I know it was big back in the 70s, but only for like a season according to my mom. Frozen yogurt is here to stay and has been for this last decade. Cool stuff!
I haven’t heard of a frozen yogurt pie yet, although this looks amazing. It’s beautiful, and it looks tasty!
This raspberry frozen yogurt pie looks like a really fun and different treat! I’m not much for tradition around holidays. I like spicing things up for Christmas and Thanksgiving. I like bringing new things and letting other stick with the traditional. I might end up bringing this for Christmas or Thanksgiving. Hmmmm…
- 8 graham crackers (full sheets)
- ¼ cup sliced almonds
- 4 tbsp unsalted butter, melted
- 1 ¼ cup (about 6 oz.) raspberries
- 3 tbsp water
- 1 tbsp fresh lemon juice
- 1 tbsp agave nectar or honey
- 2 pints Greek low fat vanilla frozen yogurt (such as Yoplait), softened
- Raspberries for garnish, if desired
- Preheat the oven to 350 degrees F.
- In the bowl of a food processor, combine the graham crackers and sliced almonds. Pulse until the graham crackers are fine crumbs. Add the melted butter and pulse again until the mixture starts to hold together.
- Coat a 9-inch pie dish with cooking spray. Press the graham crackers mixture on the bottom and up the sides of the dish. Baked until the crust is set and golden brown, 9 to 10 minutes. Cool completely.
- In a medium saucepan, combine the raspberries, water, lemon juice and agave nectar. Bring to a boil, then reduce heat and simmer until the raspberries are soft, 6 to 8 minutes. Cool completely.
- Pour the raspberry mixture through a fine mesh strainer and discard the seeds.
- Gently spread 1 pint of the frozen yogurt over the bottom of the crust. Spread half of the raspberry mixture over the frozen yogurt. Place in the freezer until the raspberry mixture is set, 45 to 60 minutes.
- Spread the remaining frozen yogurt over the raspberry layer. Place dollops of the remaining raspberry mixture on the frozen yogurt and swirl with a large skewer. Place in the freezer and let set completely, at least 2 hours.
- Remove the pie from the freezer and let sit at room temperature until slightly softened, about 10 minutes. Garnish around the edges with extra raspberries, if desired. Cut into wedges and serve.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Cooking Canuk.