The Healthiest Frozen Yogurt Fruit Pie

I’m sorry it’s been awhile, but I’ve been traveling around Europe. While the weather in Prague, Budapest and Bratislava was so hot that I was often bathing in my own sweat, I am now drinking tea and wearing long sleeves in Paris. Typique! We’ve had a multitude of torrential, spontaneous downpours, which have left nothing but chilly weather. Despite the fact that I’d rather be eating soup on a day like today, my warm-blooded-heart is reminding me that it is still summer and to take advantage of two of my favorite foods: fruit and yogurt.

I eat fruit and yogurt after every meal but it gets kind of mundane after, oh 3 years. Usually the pattern is as follows: open yogurt, dump yogurt in bowl, open apple sauce, dump apple sauce next to yogurt making a yogurt apple sauce yin and yang, douse with flax seeds, and eat. I know, you’re bored just reading that sentence!

I wanted to create a dessert using yogurt and fruit but not at all compromising the healthiness of just plain fruit and yogurt. There is no added sweetener and no crust in this pie; it is purely fruit and yogurt.

Mangos seemed like a great fruit to use as the crust because they can be sliced flat and easily pressed if they are ripe enough. Also, who doesn’t loooove frozen mangos?!

The rest is a simple yogurt filling topped with colorful blueberries, raspberries and kiwi; you can of course top the pie with different fruits according to your preference.

The Healthiest Frozen Yogurt Fruit Pie
makes one small pie (approx 9x7)

1 mango peeled and sliced into ½ inch thick pieces
250g plain yogurt (I used two small yogurts that were 125g each, so two small yogurts)
¼ c raspberries
½ c blueberries
½ kiwi peeled and sliced thinly

Lay mango slices along the bottom of a small round pie pan. With the extra mango slices, cut them into smaller pieces and flatten them with a fork to cover any holes/spaces between mango slices in the pan making a flat, even crust (this is why it is important to use a ripe mango, if it is not ripe, you will not be able to smush it down with the fork).




Pour yogurt over the middle and spread around evenly with a knife or spoon.



Top with raspberries, blueberries and kiwi (or other fruits if you wish).

Let freeze for at least 1 hr. After one hour of freezing, the pie was perfectly set yet not too frozen to cut. Should you leave the pie in the freezer longer, just let it defrost a bit until you can easily slice it.