Originally uploaded by [ Hungry Hungry is away until July 3rd ]
is...drum roll please.....
Yoghurt Cheese Pie w/ Summer Berries
1 quart low-fat plain yoghurt (without gelatin)
( - add 1 1/2 tsp of pure vanilla extract and 1/3 cup of pure maple syrup to yoghurt once it's sat overnight)
1 1/2 cups crushed graham crackers
1/4 cup melted butter
2 tblsp pure maple syrup
2-4 cups fresh berries
The yoghurt cheese needs to be prepared the night before -
Line a colander with overlapping paper coffee filters, place it in a bowl, spoon in the yoghurt, and cover with a plate or plastic wrap. Refrigerate for at least 10 hours. After about 3-4 hours, pour out the liquid collected in the bowl to ensure that it doesn't reach the bottom of the colander. The yoghurt will thicken to a consistency similar to that of soft cream cheese. Discard the drippings. Add the pure vanilla extract and maple syrup and mix together.
Prepare the pie crust - In an 8-9 inch pie pan, mix the graham cracker crumbs with the melted butter and the maple syrup. Stir well and press into the pie pan evenly. Spread the yoghurt cheese over the crust. Top with the fresh fruit, and serve right away. It will keep, covered and refrigerated, for 3 days. Enjoy!
This recipe is so easy to make, and if you get creative with the fruit placement is amazing to look at, and you can kid yourself that it's a healthy dessert, because it's yoghurt and fruit right! I got this recipe from one of my favorite cookbooks - "Moosewood Restaurant Cooks at Home".