Lemon Greek Yogurt Pie with Blueberry Compote
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.
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
Lemon Greek Yogurt Pie with Blueberry Compote
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Banana French Toast with Raspberry Syrup
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Curried Coconut Lentil and Rice Porridge
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sheet-Pan Sprouted Tofu, Mushrooms, and Potstickers with Bok Choy
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.