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Photo: PHOTOGRAPHER: RYAN LIEBE, FOOD STYLIST: JASON SCHREIBER, PROP STYLIST: PAIGE HICKS
Active Time:40 minsTotal Time:5 hrsServings:12Jump to Nutrition Facts
Active Time:40 minsTotal Time:5 hrsServings:12
Active Time:40 mins
Active Time:
40 mins
Total Time:5 hrs
Total Time:
5 hrs
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust16honey-oat breakfast cookies, such as Belvita,ordigestive cookies (about 7 ounces)2teaspoonsgranulated sugar⅛teaspoonsalt5tablespoonscanola oilFilling2cupscold heavy cream¼cupgranulated sugar⅔cuplow-fat strawberry yogurt1 ½cupsfreeze-dried strawberries, divided1 ⅓cupslow-fat vanilla yogurt3tablespoonsunsweetened cocoa powder
Cook Mode(Keep screen awake)
Ingredients
Crust
16honey-oat breakfast cookies, such as Belvita,ordigestive cookies (about 7 ounces)
2teaspoonsgranulated sugar
⅛teaspoonsalt
5tablespoonscanola oil
Filling
2cupscold heavy cream
¼cupgranulated sugar
⅔cuplow-fat strawberry yogurt
1 ½cupsfreeze-dried strawberries, divided
1 ⅓cupslow-fat vanilla yogurt
3tablespoonsunsweetened cocoa powder
DirectionsTo prepare crust:Preheat oven to 350°F.Combine cookies, 2 teaspoons sugar and salt in a food processor and pulse until finely ground. Add oil and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch pie pan (not deep-dish) and press evenly into the bottom and up the sides. Bake until lightly golden, 10 to 12 minutes. Let cool completely.To prepare filling:Beat cream with an electric mixer or in a stand mixer fitted with the whisk attachment on high speed until soft peaks form. Reduce speed to low and slowly add sugar, then beat on high until stiff peaks form.Transfer one-third of the whipped cream to a small bowl and gently stir in strawberry yogurt. Place 1 cup freeze-dried strawberries in a mini food processor and process until very finely ground. Fold into the strawberry mixture.Fold vanilla yogurt into the remaining whipped cream. Transfer half to a small bowl and whisk in cocoa. You now have 3 equal bowls of cream: one strawberry, one vanilla and one chocolate.Using a small offset spatula, carefully spread the chocolate cream evenly in the bottom of the cooled crust. Top with the vanilla cream and spread until smooth. Finish with the strawberry cream. Cover loosely with plastic wrap and freeze until firm, at least 3 hours.Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving. Garnish with the remaining 1/2 cup freeze-dried strawberries.To make aheadPrepare through Step 6 and freeze, well wrapped, for up to 1 week.Equipment9-inch pie pan (not deep-dish)Originally appeared: EatingWell.com, July 2022
Directions
To prepare crust:Preheat oven to 350°F.Combine cookies, 2 teaspoons sugar and salt in a food processor and pulse until finely ground. Add oil and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch pie pan (not deep-dish) and press evenly into the bottom and up the sides. Bake until lightly golden, 10 to 12 minutes. Let cool completely.To prepare filling:Beat cream with an electric mixer or in a stand mixer fitted with the whisk attachment on high speed until soft peaks form. Reduce speed to low and slowly add sugar, then beat on high until stiff peaks form.Transfer one-third of the whipped cream to a small bowl and gently stir in strawberry yogurt. Place 1 cup freeze-dried strawberries in a mini food processor and process until very finely ground. Fold into the strawberry mixture.Fold vanilla yogurt into the remaining whipped cream. Transfer half to a small bowl and whisk in cocoa. You now have 3 equal bowls of cream: one strawberry, one vanilla and one chocolate.Using a small offset spatula, carefully spread the chocolate cream evenly in the bottom of the cooled crust. Top with the vanilla cream and spread until smooth. Finish with the strawberry cream. Cover loosely with plastic wrap and freeze until firm, at least 3 hours.Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving. Garnish with the remaining 1/2 cup freeze-dried strawberries.To make aheadPrepare through Step 6 and freeze, well wrapped, for up to 1 week.Equipment9-inch pie pan (not deep-dish)
To prepare crust:Preheat oven to 350°F.
Combine cookies, 2 teaspoons sugar and salt in a food processor and pulse until finely ground. Add oil and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch pie pan (not deep-dish) and press evenly into the bottom and up the sides. Bake until lightly golden, 10 to 12 minutes. Let cool completely.
To prepare filling:Beat cream with an electric mixer or in a stand mixer fitted with the whisk attachment on high speed until soft peaks form. Reduce speed to low and slowly add sugar, then beat on high until stiff peaks form.
Transfer one-third of the whipped cream to a small bowl and gently stir in strawberry yogurt. Place 1 cup freeze-dried strawberries in a mini food processor and process until very finely ground. Fold into the strawberry mixture.
Fold vanilla yogurt into the remaining whipped cream. Transfer half to a small bowl and whisk in cocoa. You now have 3 equal bowls of cream: one strawberry, one vanilla and one chocolate.
Using a small offset spatula, carefully spread the chocolate cream evenly in the bottom of the cooled crust. Top with the vanilla cream and spread until smooth. Finish with the strawberry cream. Cover loosely with plastic wrap and freeze until firm, at least 3 hours.
Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving. Garnish with the remaining 1/2 cup freeze-dried strawberries.
To make ahead
Prepare through Step 6 and freeze, well wrapped, for up to 1 week.
Equipment
9-inch pie pan (not deep-dish)
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)331Calories24gFat27gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
