"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."
( quick or old fashioned)
( about 10 large dates)
( I whiz whole almonds in the food processor)
( or agave nectar, brown rice syrup, maple syrup, etc.)
egg white, slightly beaten
2 1/4 cups
( about 11 oz.)
2 (6 ounce) containers
low-fat vanilla yogurt
2% low-fat milk
( or agave nectar, brown rice syrup, maple syrup,etc.)
To make crust:.
Preheat oven to 400*F.
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.
To make filling:.
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.
Top cooled crust with yogurt mixture. Cover and freeze until firm, about 2 hours, or overnight.