Parfait Pie

So, as many of you know, A is a fantastic cook. Even though I could never hope to be as versatile in the kitchen as she is, I am pretty spiffy when it comes to pies.

Last weekend for mothers day I hosted a large brunch and made numerous pies and pasteries. I was shocked to see that one of my recipies that I had created the night before was my biggest hit…It was inspired by a classic breakfast parfait (granola, yogurt, and fruit), and was determined to make it one of the healthier options. I thought I would share the recipe with all of you!

You will need:

For the Crust:

  • 1 1/2 cups plain granola
  • 3/4 cups sugar
  • 1 tsp ground cinnamon
  • 4 tbs unsalted butter, melted

For the Filling:

  • 1 cup plain greek yogurt
  • 8 ounces fat free cream cheese (make sure it’s room temperature)
  • 3 tbs sugar
  • 1 tsp pure vanilla extract

For the Topping:

  • 1 cup blueberries
  • about 1 tbs good honey

Directions:

  1. Preheat the oven to 350F
  2. Place the granola, sugar, and cinnamon in the food processor untill it forms a fine crumble.
  3. Add in the melted butter and keep processing until it is just combined.
  4. Transfer mixture to a 8 1/2 in pie plate and press evenly in the bottom and up the sides.
  5. Refrigerate until firm (15 min)
  6. Bake until it is golden (10 min)
  7. Cool Completely
  8. Place yogurt in a cheesecloth-lined sieve set over a bowl. Let drain for at leadt 30 min and discard liquid.
  9. Mix on an electric miner the cream cheese. Then add sugar and vanilla and once that is smooth the yogurt.
  10. Put the filling intop the crust and refrigerate 6-24 hours
  11. Arrange blueberries on top and drizzle with honey.

Okey dokey! It’s as simple as that!!! Have fun baking!

-C

Pic source:

http://www.sciencedaily.com/releases/2009/04/090419170112.htm

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