Friday, April 13, 2012

Fruit and Yogurt Cream Pie


For the Crust:
 1  cup flour
1  cup graham cracker crumbs (7 ½ - 8 crackers)
½  cup sugar
2  teaspoons lemon peel
1  teaspoon vanilla
2  egg yolks
½  cup butter, softened

For the Filling:
2-3  cups sliced fruit ( the more fruit you use the more the pie weeps)
1  envelope unflavored gelatin
¼   cup cold water
1  cup cottage cheese
1  cup (2  (6oz.)  cups)  flavored yogurt that compliments your fruit of choice
½   cup sugar
1  teaspoon vanilla

1.  Preheat oven to 400°.             
2.  Make the crust by combining dry ingredients in a medium bowl.
3.  Make a well in center of the dry ingredients.
4.  Mix in the vanilla, egg yolks and softened butter with your fingers.
5.  Press dough into a pie plate.
6.  Bake at 400° for 12 minutes.
7.  Cool.
8.  After the crust has cooled, arrange your sliced fruit in the bottom of the baked crust, set aside.
9.  In small saucepan, sprinkle unflavored gelatin over water, let stand 2-5 minutes, to soften.
10.  Stir over low heat until gelatin is completely dissolved, 2-3 minutes, set aside.
11.  In food processor, process cottage cheese and yogurt on high speed until smooth.
12.  Add in the vanilla and then gradually add in the sugar.
13.  Process until well blended.
14.  Gradually add in the dissolved gelatin mixture, blending well.
15.  Pour over fruit in crust.
16.  Cover with plastic wrap and refrigerate overnight.
17.  Serve with granola, muesli or your favorite granola type cereal sprinkled over the top of your slice of pie.

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