Tuesday, June 28, 2011

Yogurt Pie

I tried a recipe last weekend that I found in the Publix sales flyer.  It turned out very good and I loved how easy and light the pie was.  I've thought of some possible variations like bananas and nutella with kiwi....But here's the original recipe.  I used Cabot Greek Yogurt - Vanilla Bean flavor and omitted the honey.

10.4 ounces or approx. 2 1/2 cups greek yogurt with honey
3 cups mixed berries (strawberries, blueberries, blackberries, and raspberries)
1 TB powdered sugar
1 Shortbread pie crust

Layer half the yogurt in the bottom of the pie shell.  Add 1/2 of the berries.  Add the remaining yogurt and top with the remaining berries.

Sprinkle the sugar over the top of the pie and cover.  Chill the pie approx. 4 to 8 hours before serving.

1 comment:

  1. That sounds wonderful to me! Thank you from our farm family owners for using Cabot Greek Style yogurt! (Vanilla Bean is my fav!)