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Lemon Greek Yogurt Pie with Blueberry Compote

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    Bursting with lemon brightness, this pie is neither too sweet nor too rich. It also demonstrates just how versatile protein-rich Greek yogurt can be in the kitchen. For the richest lemony flavour, use fresh lemon juice, not the inferior kind that comes in a bottle. The pie is particularly great with the almond flour crust on page 170. Be sure to chill crust before filling and baking.

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    1 cup (250 mL) plain Greek yogurt
    1/4 cup (60 mL) honey
    Zest of 1 lemon
    1/2 cup (125 mL) fresh lemon juice
    2 large free-range eggs
    Prepared almond pie dough (see recipe here)
    1 1/2 cups (350 mL) fresh or frozen blueberries
    1/4 cup (60 mL) water
    2 Tbsp (30 mL) maple syrup or honey
    1/2 tsp (2 mL) cinnamon
    1/2 tsp (2 mL) almond extract
    1 1/2 tsp (7 mL) cornstarch or arrowroot powder

    Preheat oven to 300 F (150 C) and set oven rack in bottom third of oven.

    In large bowl, whisk together yogurt, honey, lemon zest, and lemon juice. Stir in eggs, one at a time.

    Using your fingers, press prepared almond dough into lightly greased 9 in (23 cm) pie plate. You can also try rolling dough into a circle with a rolling pin between 2 sheets of parchment paper until about 1/4 in (0.5 cm) thick and then place in pie dish.

    Add yogurt mixture to prepared pie crust and bake until centre is set, about 32 minutes. Let pie cool at room temperature for 30 minutes and then chill in refrigerator for at least 1 hour before serving.

    To make the compote, place blueberries, water, maple syrup or honey, cinnamon, and almond extract in medium-sized saucepan. Bring to a boil, reduce heat, and simmer over medium-low heat, stirring occasionally, for 20 minutes. Dissolve cornstarch or arrowroot powder in 1 Tbsp (15 mL) water, stir into blueberry mixture and heat for 1 minute, or until thickened. If mixture thickens too much, thin with some water.

    Serve slices of lemon pie topped with blueberry sauce.

    Serves 8.

    Each serving contains: 199 calories; 9 g protein; 7 g total fat (3 g sat. fat, 0 g trans fat); 27 g total carbohydrates (19 g sugars, 1 g fibre); 120 mg sodium

    Protein Power

    Made by straining away the excess liquid, Greek yogurt delivers about twice as much protein as traditional yogurt. This makes it particularly helpful in boosting the satiety factor of desserts.

    source: "Life of Pi(e)", alive #383, September 2014

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    Lemon Greek Yogurt Pie with Blueberry Compote

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    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.