Chocolate on Cherry and Blueberry Frozen Yogourt Pie

8
Medium
Desserts

Characteristics

High Calcium Without nuts Without gluten Vegetarian

Nutritional Facts Per Serving

430
Calories
10 g
Protein
50 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/8 of recipe
  • Amount For Serving % Daily Value
  • Calories 430
  • Lipides 22 g
    • Saturated fat  13 g
  • Cholesterol 50 mg
  • Sodium  220 mg
  • Carbs 50 g
    • fiber  4 g
    • Sugar  30 g
  • Protein 10 g

Ingredients

  • 1½ cups crushed gluten-free graham crackers
  • 1 tbsp brown sugar
  • ⅓ cup melted butter
  • ⅓ cup 35% whipping cream
  • 5 oz bittersweet chocolate, coarsely chopped
  • 1 tub gluten-free blueberry frozen yogourt
  • 1 ½ cups fresh or frozen pitted cherries

Method

  1. In bowl, mix graham cracker crumbs and brown sugar. Drizzle with butter. Toss with fork to moisten. Firmly press crumb mixture into 9-in. (23-cm) pie plate; covering bottom and sides. Set aside.
  2. In small saucepan, bring cream to a simmer over medium heat. Place chocolate in heat-proof bowl. Pour hot cream over the chocolate; let stand 1 min. then stir until smooth. Pour half the chocolate mixture into the pie crust. Use back of spoon to spread mixture over bottom and sides of crust. Freeze 1 hr., or until firm. Scrape remaining chocolate mixture into small re-sealable plastic bag; set aside to use for garnishing later.
  3. Meanwhile, leave frozen yogourt at room temperature 10 to 15 min. to soften until it can be easily pressed with back of spoon. Fold in cherries. Working quickly, scoop mixture into pie shell, pressing yogourt mixture to edges and smoothing top.
  4. Place plastic bag containing chocolate mixture (ensure bag is sealed) in microwave for 30 sec. on HIGH heat. Snip corner off bag and drizzle chocolate over top of pie. Freeze at least 4 hr. or up to 3 days. Let stand at room temperature 10 to 15 min. before slicing and serving.

Tips:

  • Substitute milk or semi-sweet chocolate for bittersweet chocolate


In bowl, mix graham cracker crumbs and brown sugar. Drizzle with butter. Toss with fork to moisten. Firmly press crumb mixture into 9-in. (23-cm) pie plate; covering bottom and sides. Set aside

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