Best Vanessa Williams Blueberry Yogurt Pie Recipes
VANESSA WILLIAMS BLUEBERRY YOGURT PIE
she makes this on the holidays, i would choose to double the filling AND the blueberries and extend the baking time.
Provided by carrie sheridan
Categories Dessert
Time 1h35m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350 degrees.
- in a stand mixer fitted with the paddle attachment, cream the butter and sugar.
- add the egg and beat until combined.
- in a medium bowl, whisk together the flour, baking powder and salt.
- add to the creamed mixture and beat until a dough is formed. form into a ball and chill for 30 minutes in the refrigerator.
- on a floured surface, roll the ball of dough out larger than your tart shell, about 1/2 inch thick.
- lightly grease and flour the tart shell and then roll the dough over the shell. with floured fingers, press into the edges. use flour as needed to prevent dough from sticking.
- chill the crust in the refrigerator for 15 minutes while you prepare the filling.
- in a large bowl, whisk together the eggs, sugar, vanilla yogurt, lemon juice and zest of the lemon until completely smooth.
- pour the blueberries into the prepared tart shell.
- pour the filling into the tart shell over the blueberries.
- bake for 45-50 minutes until the custard is just set and the crust is golden brown.
- allow to cool to room temperature.
- serve at room temperature OR very lightly chilled.
Nutrition Facts : Calories 215.8, Fat 11.7, SaturatedFat 6.8, Cholesterol 83.4, Sodium 110.9, Carbohydrate 24.4, Fiber 1.2, Sugar 13.1, Protein 4.4
MIXED BERRY YOGURT PIE
Treat your family to this mixed berry pie that's made using Cascadian Farm® fruit spread and Yoplait® Lactose Free yogurt - a flavorful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
- Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
- Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint.
Nutrition Facts : Calories 200, Carbohydrate 37 g, Cholesterol 5 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 60 mg, Sugar 25 g, TransFat 0 g
BLUEBERRY YOGURT PIE
Posted for Zaar World Tour. This pie is a bit tangy...especially if your blueberries are not too sweet! You may want to consider adding a little more sugar to the filling if you like a sweeter pie.
Provided by MsBindy
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Butter and flour a 9 inch pie pan. Preheat over to 350°F.
- For the crust: Cream the butter and sugar.
- Add the egg and blend well.
- Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
- With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
- Refrigerate as you make the filling.
- Filling: Mix all the filling ingredients, except the blueberries until smooth.
- Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
- Bake for 50-60 minutes until the crust is browned and the custard has set.
- Chill well.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love