Best Yogurt Blueberry Oreo Pie Recipes

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YOGURT & BLUEBERRY CREAM PIE



Yogurt & Blueberry Cream Pie image

Bring together flavored yogurt and blueberries for our Yogurt & Blueberry Cream Pie. This blueberry cream pie is finished off with a dollop of COOL WHIP.

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 8 servings

Number Of Ingredients 6

2 containers (6 oz. each) blueberry low-fat yogurt
3/4 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups blueberries, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each blueberries and COOL WHIP.
  • Pour into crust.
  • Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and blueberries.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 29 g, Protein 4 g

BLUEBERRY YOGURT PIE



Blueberry Yogurt Pie image

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

1/3 cup butter or 1/3 cup margarine
1/4 cup sugar
1 egg
1 cup flour
1/2 teaspoon baking powder
2 eggs
3 tablespoons sugar
1 cup plain yogurt
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 cups blueberries, fresh or frozen

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.

BLUEBERRY YOGURT PARFAIT



Blueberry Yogurt Parfait image

The beneficial phytonutrients in blueberries are anthocyanins, a type found in other fruits and vegetables with red, blue and purple pigments. Scientists use a test called the O.R.A.C. (short for oxygen radical absorbance capacity) to rate the antioxidant capacity in foods, and by this measure blueberries always come out on top. So if red wine is off limits and beets just aren't your thing, try adding a half cup of blueberries to your cereal or yogurt in the morning, throw a half cup of frozen blueberries into your smoothie - or try any of this week's recipes. This beautiful parfait tastes so much richer than it is. You can serve it for breakfast or for dessert. Look for organic yogurt that has no thickeners or gums added to it.

Provided by Martha Rose Shulman

Categories     easy, sauces and gravies, dessert

Time 1h20m

Yield Serves four

Number Of Ingredients 6

2 cups blueberries
1/4 cup sugar
1 tablespoon freshly squeezed lime juice
1/2 teaspoon balsamic vinegar
2 cups drained low-fat yogurt or low-fat Greek style yogurt
1 tablespoon shelled pistachios, finely chopped

Steps:

  • Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
  • Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 5 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 48 milligrams, Sugar 26 grams

VANESSA WILLIAMS BLUEBERRY YOGURT PIE



Vanessa Williams Blueberry Yogurt Pie image

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

1/4 cup sugar
1/2 cup kerry irish gold unsalted butter, at room temperature
1 egg
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3 tablespoons sugar
1 cup vanilla yogurt
1 lemon
1 pint fresh blueberries

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

OREGON BLUEBERRY PIE



Oregon Blueberry Pie image

Delicious pie that is about as close as you can get to fresh. *DO NOT use pie filling*You can use other types of blueberries but oregon is the most common and I got this recipe from their can and it works great.

Provided by tomsawyer

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

2 (10 ounce) cans blueberries (I recommend Oregon Fruit)
6 tablespoons sugar (more or less to taste)
3 tablespoons cornstarch
2 tablespoons lemon juice (optional)
1 tablespoon butter (optional) or 1 tablespoon margarine (optional)
1 (9 inch) double crust pie crusts

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Drain the berries and reserve the syrup from one can.
  • Stir the syrup in to the combined mixture of the cornstarch and half of the sugar.
  • Cook over medium heat, stirring constantly until thickened (it will thicken quickly).
  • Remove from heat.
  • Gently stir in remaining sugar, blueberries, and lemon juice.
  • Let stand while preparing pastry.
  • Line a 9-inch pie pan with pastry and fill with the filling.
  • Dot with butter or margarine.
  • Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing.
  • Bake for 30 minutes or until filling is bubbly and crust is brown.

Nutrition Facts : Calories 325.6, Fat 15.8, SaturatedFat 3.9, Sodium 244.9, Carbohydrate 43.8, Fiber 2.5, Sugar 16.6, Protein 3.4

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