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    You are in: Home / Recipes / Finnish Blackberry Yoghurt Pie Recipe
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    Finnish Blackberry Yoghurt Pie

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 13, 2009

      Very light and a little tangy. I used 1/2 blackberries and 1/2 raspberries. I used regular full fat yogurt (didn't remove any liquid) and it set up great.

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    • on March 20, 2009

      I thought this was great, very fresh and light and not too sweet, I don't usually like pies but I could even eat this one for breakfast.

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    • on August 10, 2005

      Excellent! I didn't have a pie tin(shhh, don't tell that)so I used a 9-inch cake pan which resulted in bit thicker crust along the edges. Next time I'll try a 10 or 11 inch tart pan. Not complaining though, because the dough makes a crust similar to ladyfingers. I drained my yogurt for about 20 minutes and I'm certain that not only helped the texture of the custard, but kept the crust from turning damp. I used blackberries but am certain any type berry would do and am looking forward to trying them all. Thanks for an unusal and tasty variation on dessert.

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    Nutritional Facts for Finnish Blackberry Yoghurt Pie

    Serving Size: 1 (85 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 231.9
     
    Calories from Fat 97
    42%
    Total Fat 10.8 g
    16%
    Saturated Fat 6.1 g
    30%
    Cholesterol 103.6 mg
    34%
    Sodium 118.2 mg
    4%
    Total Carbohydrate 28.5 g
    9%
    Dietary Fiber 2.3 g
    9%
    Sugars 14.5 g
    58%
    Protein 5.6 g
    11%
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