Total Time
55mins
Prep 40 mins
Cook 15 mins

Topped with fresh blueberries, raspberries, sliced peaches, or a dollop of whipped cream, you're in heaven! Created by Melissa Williams, via Delicious Living magazine.

Ingredients Nutrition

  • Crust

  • 118.29 ml rolled oats (quick or old fashioned)
  • 236.59 ml chopped dates (about 10 large dates)
  • 118.29 ml almond meal (I whiz whole almonds in the food processor)
  • 14.79 ml honey (or agave nectar, brown rice syrup, maple syrup, etc.)
  • 1 egg white, slightly beaten
  • Filling

  • 532.32 ml fresh blueberries (about 11 oz.)
  • 2 (340.19 g) container low-fat vanilla yogurt
  • 59.14 ml 2% low-fat milk
  • 44.37 ml honey (or agave nectar, brown rice syrup, maple syrup,etc.)

Directions

  1. To make crust:.
  2. Preheat oven to 400*F.
  3. Lightly coat a 9" pie dish with cooking spray. Pulse oats in a food processor until grainy. Add dates and almond meal. Pulse 15-20 times. Move to a mixing bowl. Stir in honey and egg white with a fork until well incorporated. Using wet fingers, press the mixture into a pie dish. Bake 15 minutes. Remove from oven to cool.
  4. To make filling:.
  5. Puree the berries in a food processor. Add yogurt, milk, and honey; mix until smooth. Pour mixture into an ice cream maker and freeze until mixutre reaches a soft consistency, about 20 minutes.
  6. Top cooled crust with yogurt mixture. Cover and freeze until firm, about 2 hours, or overnight.