I went online this afternoon hoping to find a recipe that would help me decrease my inventory of plain lowfat yogurt. I have quite a bit on hand, bought a second jumbo container at Costco recently not realizing the previous container was still quite full. I also had an extra pie crust that I thawed yesterday. I made strawberry pie for dessert last night (Craig’s favorite). I had intended to make 2 pies but the strawberries were not all as ripe as they could have been, so I ended up just choosing the best berries and making one pie.
Most of the recipes I came across when I searched “yogurt pie” called for Cool Whip or prepackaged pudding mixes. I am really anti Cool Whip, honestly, what is it? I like to eat foods that I can identify, foods that are real foods, not a chemical mixture made to resemble a real food. So, after lots of searching I’m winging this. I had blueberries in the freezer and I made a blueberry pie last summer that I tossed a little dried lavender into and thought I would try that again. I like to make blueberry lavender jam too, I really like the combination I guess. You can find dried lavender (food grade) in bulk food stores, health food stores, etc. Katie bought some last weekend in Bloomington at Bloomingfoods.
I used to make my own piecrust but have found 2 great crusts ready to go and pretty darn close to homemade. My first choice is Achatz pies, they sell the most amazing prepared pies of almost every flavor imaginable, but they also sell 2 crusts in piepans, frozen in a box for $4.00 and they are great. Achatz is a local Michigan company that is located just down the road from my sister’s house and we have been enjoying these great pies for years in our family, thanks to Sharon. They have now expanded and have numerous locations around metro Detroit. A close second for pie crust is Trader Joes frozen pie crusts. They are packaged flat, 2 to a box, and if you are making a pie with top crust they’re a great choice.
Blueberry lavender pie
1 9 inch pie crust of your choice
1 cup plain low fat yogurt
2 ½ cups frozen blueberries
1/3 cup sugar
1 teaspoon lavender (optional)
Preheat oven to 375. Prepare pie crust if making your own.
Mix yogurt, sugar and lavender together in mixing bowl. Gently fold blueberries into yogurt mixture. I liked the idea of a purple pie, so I stirred the berries until the yogurt became purple. That’s your choice, if you want the yogurt mixture to stay white, don’t continue to stir after folding the berries into the yogurt. This pie is great because you only need to use 1/3 cup of sugar. Compared to some pies which are overloaded with sugar and fat, one made with yogurt and a small amount of sugar is a much healthier alternative.
Bake for 35 to 40 minutes until lightly browned and firm.