When my 11-year old sidles up, wraps his arms around me and asks if we can make cookies together, there’s no way I’m going to refuse. The last days of summer vacation are ticking away and, as much as I can do without the refereeing required with any kids who have spent a few too many hours with each other (you know, when friendly wrestling turns into full-on kicking and eye-gouging), I am desperately going to miss my two shadows and their laughter and general silliness.
With those 11-year old doe eyes looking at me, I decided we couldn’t just stop at one dessert. So, in a move that was totally uncharacteristic of our cooking (dessert eating is at a bare minimum around here), we busted out two desserts in one afternoon – a batch of peanut butter cookies and this frozen yogurt pie. In a kitchen full of quinoa and kale, two desserts is quite a feat!
A few years ago, when I was less aware of calories and other nutritional grams and milligrams, I posted a Blueberry Swirl Ice Cream Pie with a Hazelnut Crust. Instant hit! Blueberry, pie, ice cream – what’s not to like?! That pie, and its inevitable journey to “lighten me up”-land, has been on my mind for a couple of summers. With some fresh raspberries in the fridge and a boy with a penchant for desserts, I figured I better put my butt in gear and get working on a lighter version. I don’t want to disappoint my boy, right?
Lightening up this dessert was as simple as pie (pun intended, of course). The first stop was the crust, where I reduced the amount of butter by a few tablespoons. And you know what? The crust held together beautifully! The second step was even more obvious – substituting vanilla ice cream with low-fat Greek vanilla frozen yogurt. The last step was cutting out the granulated sugar in the raspberry coulis and replacing it with just one tablespoon of agave nectar (or honey, if you prefer).
How did all of this go over with the family? They all fell for it – hook, line and sinker – and then proceeded to polish off the pie!
#EatSeasonal is the brainchild of my friend Becky of The Vintage Mixer , who has pulled together a group of bloggers to post seasonal recipes each month, using her produce guide as inspiration.
There’s a fantastic variety of recipes, some sweet and some savory, as you can see in the collage below, all inspired by produce that is fresh and seasonal in August. For more seasonal recipe inspiration, follow the #EatSeasonal hashtag on Instagram.
Raspberry Swirl Frozen Yogurt Pie Recipe
- 8 graham crackers full sheets
- 1/4 cup sliced almonds
- 4 tablespoons unsalted butter melted
- 1 1/4 cup about 6 ounces raspberries
- 3 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon 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.
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