Graham crust with honey-yogurt filling, topped with fresh blueberries, strawberries, raspberries and mint
Print
Follow Ellie's Recipe
Prep Time: 8 hours and 15 minutes|Cook time: 9 to 10 minutes|Yield: 8 servings
Ingredients
- 2 cups low-fat plain Greek yogurt
- 9 rectangular graham cracker sheets (4.8 ounces total)
- 3 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 2 tablespoons honey
- 3/4 teaspoon finely grated lemon zest
- 4 large strawberries, quartered, or 8 small strawberries, halved
- 3/4 cup blueberries
- 3/4 cup raspberries
- Line a fine mesh strainer with paper towel and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer, and place in the refrigerator for at least 4 hours or overnight. Transfer the thickened yogurt to a small bowl and discard the liquid that has drained off.
- Preheat the oven to 350 degrees. Pulse the graham crackers in food processor until a fine crumb has formed. (You should wind up with about 1 1/3 cups of crumbs.) Add the butter, salt and 2 tablespoons water to the processor and pulse to combine.
- Spray a 9-inch round pie dish (not deep dish) with cooking spray. Using your fingers, press the crumb mixture into dish and up the sides. Bake until browned, 9-10 minutes. (It is OK that the crust has cracks in it.) Allow to cool completely.
- Add the honey and lemon zest to the thickened yogurt and stir to combine. Transfer the yogurt into the pie crust and then spread it gently to evenly fill the crust. Be careful to spread the yogurt from the top so you don’t drag crumbs from the bottom as you distribute it.
- Arrange the berries on top of the yogurt filling. Cover and place in the refrigerator to set for at least 4 hours and up to a day, before serving.
Nutrition Facts: Calories: 180, Carbs: 24g, Protein: 7g, Fat: 6g, Sat. Fat: 3g, Cholesterol: 10mg, Sodium: 140mg, Fiber: 2g
2 Comments
Kristin
2018-11-28 18:22:11Are there directions for this recipe?
admin
2019-01-15 20:19:39Hi Kristin, Thanks for reaching out! The directions can be found at the bottom of this page https://www.mindful.sodexo.com/recipes/cold-foam-peppermint-mocha/ but you can also see them here: To Make Chocolate Peppermint Syrup: Whisk cacao powder, warm water, maple syrup and peppermint extract until well blended. Set aside for use. To Make Cold Foam: Place 2 Tablespoons skim milk in a blender. Turn on and process for 15 to 30 seconds or until foamy. NOTE: If not using a blender, place fat free milk in a tall, narrow container. Place hand blender or mixer with whisk attachment or milk frother. Process until foamy. NOTE: You might need to make more cold foam than needed for the recipe depending on the method used to make cold foam. To Make Cold Foam Peppermint Mocha: Warm 3/4 cup fat free milk. Place 1/4 cup chocolate peppermint syrup in bottom of latte or coffee cup. Add 2 shots of espresso. Stir to combine. Add warm milk. Stir well. Top with cold foam. Serve immediately. Enjoy!