Blueberry Frozen Yogurt Pie

Ingredients

Crust

• 1/2 cup rolled oat (quick or old fashioned)
• 1 cup chopped dates (about 10 large dates)
• 1/2 cup almond meal (I whiz whole almonds in the food processor)
• 1 tablespoon honey (or agave nectar, brown rice syrup, maple syrup, etc.)
• 1 egg white, slightly beaten

Filling

• 2 1/4 cups fresh blueberries (about 11 oz.)
• 2 (6 ounce) containers low-fat vanilla yogurt
• 1/4 cup 2% low-fat milk
• 3 tablespoons honey (or agave nectar, brown rice syrup, maple syrup,etc.)

Directions

1. 1

   To make crust:.

2. 2

   Preheat oven to 400*F.

3. 3

   Lightly coat a 9" pie dish with cooking spray. Pulse oats in a food processor until grainy. Add dates and almond meal. Pulse 15-20 times. Move to a mixing bowl. Stir in honey and egg white with a fork until well incorporated. Using wet fingers, press the mixture into a pie dish. Bake 15 minutes. Remove from oven to cool.

4. 4

   To make filling:.

5. 5

   Puree the berries in a food processor. Add yogurt, milk, and honey; mix until smooth. Pour mixture into an ice cream maker and freeze until mixutre reaches a soft consistency, about 20 minutes.

6. 6

   Top cooled crust with yogurt mixture. Cover and freeze until firm, about 2 hours, or overnight.