Looking to scale back on my calories, I made mine in little custard cups without a crust. The results were a lovely cup of saucy blueberries covered by a tangy creamy layer of the filling. I tried mine 2 hours out of the oven and again the next day. Huge difference. The longer this cools, the better it gets - the yogurt gets creamier and sets up just perfectly. Plus the sauce in the berries gets juicier and firmer. Make it a full day ahead of time, it'll be worth it. (Also, using Splenda as I did makes it WW Core and SBD friendly.)
Made this last night and served it this afternoon. It was brilliant!!! So light and just the right amount of sweetness to hit the spot! Definitely should be served completely chilled.
I baked this after dinner last night & was afraid to cut into it until it chilled so it waited in the fridge overnight. I think I dreamed about eating it ;-) So, I had it for breakfast. And totally worth my wait! The crust reminds me of a shortbread cookie & the tart filling is perfect. Thanks so much fr posting!
I made this with fresh raspberries and because the yoghurt I use – a creamy Greek yoghurt – is slightly sweet and because I like the tartness of raspberries anyway, I used one less tablespoon of sugar and may use even less next time. Because I have heaps of oranges at the moment, I also made this with half orange juice and half lemon juice. The type of sugar to be used was not specified, and when in doubt I tend to use brown sugar. It took me longer than 15 minutes to prepare this, probably more like half an hour, but still not very long for such a delicious pie. Totally scrumptious. Great crust – so much better than bought pastry cases – which was easy to make and a filling which is obviously really versatile so that it can be adapted to what’s available, and your taste preference whims of the moment. I also loved the fact that this recipe uses yoghurt instead of cream cheese. So glad to have found this recipe, Bunny Mom. I’ll be making this one again and again. Thank you!
This was delicious. It was gone in a day, and I plan to make more tomorrow since I have leftover ingredients. I used the Greek Gods blueberry honey greek yogurt instead of the plain yogurt, used frozen blueberries. The crust is so amazing on this. It was the best tasting pie crust!
I really liked this, I only used vanilla essence instead of extract and didn't use baking powder. I used self-raising flour which is why I didn't use baking powder. Had no essence, it still tastes great. Definitely something I will continue to make. :)
So good even tho I didn't let it chill long enough. I love that this is not overly sweet and has a good tang from the yogurt. I used Greek yogurt, and had less than I thought, so supplemented with a couple tablespoons of sour cream. To cut carbs, I used Splenda rather than sugar, so this cracked a bit, but it was worth it. I also made a pecan crust, so I didn't get the benefit of the shortbread crust, but again, I think the results made up for the sacrifice. Was perfectly cooked in 50 minutes. Kids didn't care for the tartness, but hubby and I thank you for sharing.
Great tasting! We like our pies without a lot of sugar and this is it. I used fat free yogurt in vanilla flavour and omitted adding the vanilla. I had a little trouble with the crust, had to keep adding flour until it stopped sticking to my fingers. I used frozen blueberries and didn't thaw them out first. Cooked for the full hour. Thanks Ms Bindy for posting this.
We really enjoyed this recipe. It was quite tasty! It ended up being just a tad too tangy for us, but I think it would have been better if I had used fresh berries; I will try that next time. Thanks for the wonderful light dessert!
we all really liked this. i subbed 1/2 ww flour for the crust, and used vanilla yogurt. then did half blueberries, half raspberries. i would defiantly make it again!