No-bake frozen blueberry pie
This delicious frozen dessert is high in calories, protein and fibre. It might tempt you to eat when you have a poor appetite or if you have a sore throat or sore mouth.
Recipe by: BC Blueberry Council
Photo credit: BC Blueberry Council, Tracey Kusiewicz
- 1/2 cup almonds, whole or sliced
- 1 cup pitted and chopped dates
- 3/4 cup unsweetened, finely shredded coconut
- 3 tbsp butter, melted
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp finely grated orange zest
- 1/8 tsp (pinch) of salt
- 1 1/2 cups blueberries, fresh or frozen
- 1 cup plain 11% Greek yogurt
- 1/4 cup maple syrup
- 1/4 cup cream cheese, room temperature
- 3 tbsp whipping cream
- 1 tbsp finely grated orange zest
- 1 tbsp fresh orange juice
- Line the bottom of a 9 in (23 cm) pie dish with a piece of parchment paper.
- In a food processor, pulse the almonds until finely ground, but not a paste.
- Add the dates, coconut, butter, maple syrup, cinnamon, orange zest and salt, and pulse until finely ground.
- Press the crust to the bottom and sides of the pie dish and set aside at room temperature.
- In a blender, purée the blueberries, yogurt, maple syrup, cream cheese, whipping cream, orange zest and orange juice to a smooth consistency.
- Pour the filling into the pie dish and freeze for about 2 to 3 hours.
- Top with fresh blueberries and a drizzle of maple syrup. Best enjoyed within 3 to 8 hours.
- Calories: 446
- Fat: 27 grams
- Carbohydrates: 49 grams
- Fibre: 6 grams
- Protein: 6 grams