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.
- 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
- 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.
Replace the pomegranate juice with orange juice (or Triple Sec) and instead of the berry topping, top with this easy Strawberry Rum Sauce.
- Strawberry Rum Sauce
- 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.
Note: We originally made this sauce as a topping for our Sweet Dessert Pierogi.