Last updated on July 5th, 2013
HERE’S A SWEET TREAT from my mother’s collection of old magazine recipes. It’s a light, refreshing, make-ahead dessert that begs to be served on a hot summer evening. Wanna taste this frosty, blue bliss? Join me in the kitchen:
My mother’s recipe called for a graham cracker crust. But being a rebellious child, I used almond flour. Almond flour (finely ground almonds) makes the dessert completely gluten-free.
Frozen Blueberry Yogurt Pie
Ingredients for one 9-inch diameter pie, serving 8-10
The crust:
1 1/2 cups almond flour
1/4 cup light brown sugar
4 Tablespoons unsalted butter, melted
The filling:
1 pint blueberries
1 cup sugar
2 (8-oz) packages cream cheese, softened
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar, divided
1 (16-oz) container yogurt
2 cups heavy cream
Optional Garnish: fresh blueberries, mint leaves
Special equipment – a 9-inch diameter springform pan
To start, pour the almond flour and the brown sugar into a small bowl…
Add some melted butter…
And then stir them all together with a fork.
And please note: Do not attempt to taste-test this 3-ingredient mixture. Why? Because it’s really delicious. One bite, and you’ll eat the whole mixture. And then you’ll have to make the crust all over again.
Press the almond mixture into the bottom of the prepared springform pan.
Stick the pan in the freezer while you prepare the filling.
Pour the blueberries into the bowl of your food processor…
Add one cup of sugar…
And pulse them until you achieve a smooth puree. Don’t over-do it — you want some purple specks in the mix.
Oh. If you don’t have a food processor, simply puree the berries and sugar (do this in two batches) in your blender.
Now grab two packages of softened cream cheese…
And drop them into the bowl of your standing mixer. (If you are mixing by hand or with an electric hand-held mixer, just drop the cream cheese into a big mixing bowl.)
Beat the cheese at medium-high speed until smooth and creamy.
Beat in 1 teaspoon of pure vanilla extract…
And 2 cups (16 ounces) of plain yogurt. (Greek-style yogurt, which you can easily make from scratch, would be outrageously delicious in this recipe.)
Turn the machine off, add one 1/2 cup confectioners’ sugar, and then beat it into the cream cheese mixture.
Remember the blueberry puree we made earlier? Beat that into the cream cheese mixture, too.
At this point, you will probably give up on this recipe. Why? Because I’m going to ask you to grab another bowl. A medium-size bowl in which to whip 2 cups of heavy cream and the remaining 1/2 cup of confectioners’ sugar.
There’s a reward coming soon. Very soon.
Under the careful supervision of your beagle, beat the cream and sugar until stiff peaks form.
And here’s your reward for dragging out that extra bowl: You get to lick the beaters!
Using a spatula, fold the whipped cream into the blueberry mixture…
And then pour the filling into the springform pan.
If necessary, smooth out the filling with a spatula.
Freeze the pie for 4 hours. If you are not going to serve the pie on the same day you make it, enclose it with plastic wrap after freezing. Solidly frozen, the pie will keep for up to one week.
To serve, release the clasp on the springform pan, and set the dessert on a serving platter.
Garnish the top with blueberries and mint leaves.
If you love frozen yogurt, you will love this dessert.
Can I offer you a taste?
Need a copy-and-paste version of the above? Here goes:
Frozen Blueberry Yogurt Pie
Ingredients for one 9-inch diameter pie, serving 8-10
The crust:
1 1/2 cups almond flour
1/4 cup light brown sugar
4 Tablespoons unsalted butter, meltedThe filling:
1 pint blueberries
1 cup sugar
2 (8-oz) packages cream cheese, softened
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar, divided
1 (16-oz) container yogurt
2 cups heavy cream
Optional Garnish: fresh blueberries, mint leavesSpecial equipment – a 9-inch diameter springform pan
Coat a 9-inch springform pan with non-stick spray.
In a small bowl, stir together the crust ingredients. Press into the bottom of the springform pan, and then place the pan in the freezer.
Pour the blueberries and 1 cup of sugar in the bowl of your food processor; pulse just until a smooth puree is achieved. (Can also be pureed 1 cup at a time in an electric blender.)In a large bowl (such as the bowl of your standing mixer), beat cream cheese until smooth. Then beat in the vanilla extract and yogurt. Turn the machine off, add 1/2 cup confectioners’ sugar, and beat until well-blended. Finally, add the blueberry puree, and beat until smooth.
In a medium bowl, beat the heavy cream and the remaining confectioners’ sugar until smooth. Fold the whipped cream into the cream cheese mixture. Pour the finished filling into the springform pan. Freeze for 4 hours. If not serving right away, cover with plastic wrap and freeze overnight or for up to one week.
Serving – Release the pie from the springform mold, and place it on a serving platter. Garnish with blueberries and mint leaves.
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Amy says
Oh! This looks lovely! I assume you can do it with a variety of berries as well?
Cherylann McGuire says
Oh. My. Gosh. Now I know exactly what I am going to do with those blueberries I just bought yesterday… Thank you so much for this recipe!!!
Brenda Johnson says
This was a perfect treat on a warm June afternoon! I love the almonds in the crust- added a LOT of flavor that was perfect with the blueberries! Slight crisp crunch to the crust, creamy smooth cool filling- and again- blueberries= fruit= healthy….. right? I enjoyed it VERY much and will certainly be making this myself! Thanks Kevin!!!!
Cary says
Simply beautiful! Will definitely make this and your change to almond flour is truly inspired! Cannot wait!
Lisa F says
Thank you! I’m always looking for good gluten free recipes and this looks delicious!
constantine says
hahah, 2 1/4 cups of sugar and 2 cups of heavy cream plus the cream chees = ‘fairly healthy’ ! I love this! I wish your were my doctor, Kevin!! But you do have those antioxidant blueberries. Of course, I want to make this.
Patty M says
I HAVE to make this! If I can keep the birds away from my blueberry bush!!!
Rosemeri says
Wow! That looks amazing. I’ll definitely have to make this. And thanks for the crust recipe too. I’ve been looking for an alternative to graham crackers. Who cares if you eat the whole crust….just make another one for the pie.
Erica O says
This sounds perfect for summer but I’ll be even more interested to find out if my pup is as fascinated by the process as your hound! That’s the mark of a truly great recipe, after all.
Sharon says
This is a great guide to making it, thank you so much. Yummy. I just made some Blueberry muffins.
Gloria Duy says
Looks yummy! I am going to make this, but I have to use cherries cuz I have a tree full. Thanks!
Helga G says
Kevin, you did it again. You made my mouth water for this. If I had the heavy cream home, I’d make it right now.
Karen Clifford says
Can I substitute 3 curious cats for one beagle when creating this yummy lookin’ concoction?
Your blog always brings a smile to my day!!!
Anna Lapping says
That looks like a treat my family will love, and since it’s frozen it will keep for a few days if we don’t finish it right away. (In an airtight container). I love your recipes, Kevin. Thanks so much for the swiss chard/white beans/fennel one from last week, it will be a regular on my menu.
Dennis R says
I love the picture of the one lone blueberry sitting on top of the processor
cutting blade. Now ‘fess up, Kevin, was that a “staged shot”? LOL
Joy says
You have solved my Cousin Picnic Dessert Dilemma! And, of course, I’ll need to test it before the event. Many thanks!
dgdeutsch says
Wow! I can’t wait to make this. The almond meal crust is genius. I must try that crust with ordinary cheesecake.
Kevin Lee Jacobs says
Dennis R – Seriously, not staged. Blueberries are very vain, and know how to compose themselves for a photograph.
Maggie Harvey-Vinnedge says
Wonderful idea for all those blueberries we gather every year in
our blueberry patch in beautiful Washington state.
Lynne Hammes says
This would make a fabulous desert for Passover. I am adding it to my recipe stash! Thanks!
Sandra from WA says
Hi Kevin,
Another fan from WA state!
Blueberries are plentiful now, and I love cheesecake type pies.
Thanks for sharing!
Sandra
COBAYLEY says
I have to do it. Here in Oregon the blueberries are just coming in. I think I will try and lighten it up a bit, but wowsa..it looks scrumptious!!
Sally Norris says
Kevin, I love your beagle and want one. Does yours howl and disturb others? I have been told that my neighbors would not like me having a beagle.
My blueberries are ready to pick so this recipe will be great. The almond flour crust sounds yummy as well.
Thanks, Sally
Paula says
OMG! I used an 8″ springform, it is in the freezer now. I also forgot to spray the pan. Stay tuned. Kevin, your recipes are pretty forgiving, I can only hope it is as delicious as it looks.
Kevin Lee Jacobs says
Sally – Lily the Beagle is a rescue dog. You can read about her sad start in life in this post. She howls when the 12 noon siren blows or a fire truck speeds by. And she matches the pitch of said siren or alarm (she’s very musical). Otherwise, she is a sweet, innocent pet who gets along with our 2 cats. For more details about beagles, you might like to check with the American Kennel Association.
Paula – Don’t worry that you forgot to spray the springform — I sprayed mine only for insurance. But most modern pans are non-stick. Anyway, I hope you’ll let me know how the dessert turns out for you. I, of course, think it’s divine!
Paula says
Divine. Tasted at 3 1/2 hours… De-lish! No stick on the pan at all… I may have it for breakfast. Yogurt and fruit is a good breakfast, right?
Kevin Lee Jacobs says
Paula -Yogurt and fruit does indeed make an excellent breakfast. And the cream and cream cheese simply adds…more calcium! So glad you tried and liked the dessert.
Maryanne Geske says
Where do you purchase almond flour???
Maggie says
Just a note to tell you that I found your recipe after I was gifted with a GIANT container of blueberries. I made it for a party where everyone must have been dieting, and it lived in my GF’s freezer for 2 weeks before being brought to a picnic this past weekend. I was amazed it survived the cooler, and then even MORE amazed at how quickly it disappeared. I had pressed mint leaves into the top for decoration, and apparently the flavor was absorbed into the pie while it was stored. Big hit! Everyone wanted the recipe. 🙂
Addie says
Could this recipe be made with lemon curd? Would it affect the texture or freezing adversely in any way? It looks great as is, but I bet lemon with a ginger crust would be good, too.
Ray R. says
I was looking for a delicious dessert to make today — this is it! By the way, Kinnikinnick Foods (Edmonton, Alberta, Canada) makes delicious “graham-style crumbs” that taste amazingly like graham crackers and are “produced in a dedicated gluten-free, wheat-free, peanut-free, and tree nut-free facility.” Main ingredients are pea starch, potato starch, brown rice flour, brown sugar, sweet rice flour, tapioca starch, rice bran, sugar, blackstrap molasses, and honey. One 10.5 oz box makes one pie crust. And, no — I don’t work for Kinnikinnick Foods!
Kevin Lee Jacobs says
Ray R. – Thanks for the heads-up regarding GF “graham-style” crumbs. Will search on Amazon.com (they seem to have everything these days).
Cookbook Collector says
I’ve used this recipe crust and filling in two different cheesecakes and both cheesecakes were great hits. For the first cheesecake, I needed to accommodate a family member that is gluten intolerent, so I used the Almond Flour/Meal crust recipe (but first blind baked it for 10 minutes & cooled) under a baking style cheesecake filling and served with tart cherry sauce. Blind baking the crust brought out a wonderful toasted almond flavor and kept the crust from becoming soggy. Delicious
For the second cheesecake, I wanted to make this recipe but with a less expensive graham cracker crust, so I used the blueberry cheesecake filling recipe (but with thawed frozen blueberries because the fresh ones in my market weren’t sweet) with a regular graham cracker crust recipe (blind baked for 10 minutes & cooled). I’ve read that making cheesecakes several days before servings brings out more flavor. So, mine was frozen over 48 hours before serving and note that it took over an hour for this huge frozen dessert to soften enough sitting on the kitchen counter to be able to slice it for serving. Highly recommend blind baking the crust before adding the filling because it gives the crust a nice toasted flavor and keeps the crust from becoming soggy as it softens.
Crust ingredients price comparisons: $10.75 for 1 lb Red Mill Almond Flour/Meal (makes 2 crusts) vs $3.29 for 1 box graham cracker crumbs (makes 2 crusts).
chuck says
I was looking for alternative weed killers , and I found this site. I am inspired , re: the vinegar , salt, drop of dish soap solution for weeds. I am going to give it a shot. I will let you know the results.
Also recipe for frozen blueberry yogurt pie sounds amazing !!!
Thank You
Chuck 7/11/13
Kevin Lee Jacobs says
Hi Cookbook Collector – Thanks for the tips (re: blind-baking and freezing).
Hi Chuck – Make this pie!
Joy says
No almond meal at Wegmans. Instead I ground blanched, slivered almonds with sugar. Wish I’d read the post about blind baking beforehand. Ah, well….I’m sure we’ll choke it down somehow. For guests who may not care for blueberries (!?), we are also making Bourbon Old Fashioned frozen custard.
Joy says
I mis-spoke: Manhattan Frozen Custard. Not “Old Fashioned.”
Carol says
Can you help me please? What are Graham Crackers? We dont have them in NZ, what would be an alternative.
Cookbook Collector says
Carol, graham crackers are kind of a sweet dry biscuit that are in a flat cracker form. They are sold in USA grocery stores in flat cracker form in the cracker & cookie section and in ground crumbs form in the baking supplies section. Check out the following website that seems to provide some good substitution ideas:
http://www.cheftalk.com/t/40136/alternative-to-graham-crackers-for-cheesecake
Rosiland Ball says
Do you think you could use frozen blueberries for this recipe?
Diana says
Oh boy that cheesecake looks Divine, going to make for the 4th
Joanne says
About to make this for the third year in a row, in what has become a 4th of July tradition. (This year, I’m taking it to a family gathering, so I’m a little sad that I won’t get as much to myself.) Love this recipe!!
Burita says
Most excellent recipe. I will make this again.
Ralica says
Kevin, I:ve always been puzzled if you are supposed to serve this & other things made in a springform pan with the base of the pan still attached to the dessert or am I somehow supposed to remove the base before placing the dessert on a platter. The metal is so slick & I’m always afraid of it sliding off the platter. Your suggestions with this dilemma would be most helpful.
Linda BP says
As always, I’m drawn to the lovely plates you use. Love the old fashioned floral design! Should add,
I like your tea pot and cups as well. If only I had huge cupboards to collect many lovely china patterns!
Mary W says
Good Grief Charlie Brown (Lily) my mouth is watering and I will be trying this. The old fashioned recipes are always more delicious than the new ‘good for you’ recipes. Who wants to eat something ‘good for you’ when you want dessert?