Berry-Topped Honey And Yogurt Pie

Berry-Topped Honey And Yogurt Pie

This pie has a relatively low-fat filling made with Greek-style yogurt, reduced-fat cream cheese and honey. It has a tangy flavor and a rich, creamy texture that works perfectly with the sweet-tart berry topping.

Berry-Topped Honey And Yogurt Pie

  • Ingredients:
  • 9-inch pie crust, baked and cooled
  • 1 envelope unflavored gelatin
  • 1/4 cup pomegranate juice
  • 8 ounces reduced-fat cream cheese, softened
  • 5 tablespoons honey
  • 1 cup plain Greek-style yogurt
  • Blackberry-Raspberry Sauce With Honey (see recipe below)

Place the pomegranate juice in a small heatproof bowl and sprinkle the gelatin over the top. Stir to combine. In a saucepan, bring a small amount of water to a simmer and set the bowl of gelatin and juice inside to heat, stirring constantly until the gelatin dissolves completely. Remove from the heat and set aside for 3 to 5 minutes to cool.

Place the cream cheese in a mixing bowl and beat with an electric mixer on medium-high speed until creamy and smooth. Add the honey and cooled gelatin-juice mixture and continue beating until well blended.

Add the yogurt and beat on medium-low speed, just until blended. Spoon the filling into the baked pie shell and refrigerate until firm, 4 to 6 hours.

To serve, top individual slices with Blackberry-Raspberry Sauce With Honey.

Blackberry-Raspberry Sauce With Honey
Blackberry-Raspberry Sauce With Honey
  • Ingredients:
  • 2 tablespoons honey
  • 1 tablespoon brandy
  • 3 tablespoons water
  • 2-1/2 teaspoons cornstarch
  • 1 pint fresh blackberries
  • 1/2 pint fresh raspberries

Place the honey and brandy in a saucepan over medium heat. Cook for 1-1/2 minutes, stirring constantly. Add 1/2 of the blackberries, bring to a boil and continue cooking until the berries begin to break down and release their juice.

In a small bowl, whisk together the cornstarch and water. Add to the berry-honey mixture and stir until the sauce is thickened. Remove from the heat, stir in the raspberries and the remaining blackberries and set aside to cool.

Serve at room temperature. Keeps about 3 days in the refrigerator.

Recipe Variation: Strawberry Rum Topping

Replace the pomegranate juice with orange juice (or Triple Sec) and instead of the berry topping, top with this easy Strawberry Rum Sauce.

  • Ingredients:
  • 4 cups fresh strawberries, hulled and diced
  • 2 tablespoons fresh orange zest
  • 1/2 cup rum
  • 1/2 cup sugar

Combine all of the ingredients in a saucepan over medium. Bring to a simmer and cook, stirring frequently until the strawberries break down and the sauce begins to thicken, about 8 to 10 minutes. Remove from the heat and set aside.

comments & replies

looks like a love pie- i wouldn't have thought of yogurt in pie, but why not? it looks great!


This looks fantastic!!! I love cheesecake but have never made a no-bake one yet. Definitely on my must try list!

I have a question please. I am making this today 10/24/09....I heated the pomegranite juice with the gelatin until melted and set aside to cool....wehn I came back 20 minutes later it was a thick jello substance and it created lumps in the cream cheese. Is it not supposed to be completely cold but still liquidy when you add it to the cream cheese?

The juice-gelatin mixture is meant to cool from red-hot so it doesn't liquify the cream cheese. At room temperature, our gelatin did not solidify in the time it took to cool down, which was about 5 to 7 minutes.

Thank you so much for the feedback, I'll make a note to not wait so long next time :)

Also, if you wanted to leave out the alcohol would you substitute with anything else or just leave it out period? Thanks so much!!

You can replace the brandy in the Blackberry-Raspberry Sauce with 1 tablespoon of pomegranate juice or just more water if you want. The 1/2 cup of rum in the Strawberry Rum Sauce can be replaced with 1/4 cup each of orange juice and water. You'll also need to cut the sugar back from 1/2 to 1/3 cup and possibly cook it another minute or so in order for it to thicken.

This pie recipe is as simple to prepare as it is delicious, that was delicious,

I`m thankful, thank you very much
inam khan


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