Who doesn't love a new recipe?! This dish literally came from the need to use the abdunant amounts of blueberries that I purchase at the store last week. Ever go to the grocery store hunger and see something on sale? That was me with blueberries, and of course, I bought the container that would make 17 billion smoothies and not just the 5 required for the week. I had to do something simple, delicious, semi-healthy... that took blueberries as a main ingredient.
Thank goodness for She Wears Many Hats that graciously lent me her recipe. It was delicious!
Frozen Blueberry Coconut Yogurt Pie
Cuisine: Dessert
Prep time:
Total time:
Author: Amy Johnson | She Wears Many Hats
Ingredients
- 1 cup toasted coconut
- 3 cups vanilla greek yogurt
- 1 cup fresh blueberries, washed and dried
- 1 prepared graham cracker pie crust
Instructions
- Combine toasted coconut with the yogurt.
- Evenly spread mixture into prepared graham cracker crust, top with fresh blueberries.
- Freeze covered for at least 6 hours. If frozen ahead of serve time, thaw in refrigerator or counter top for about 30-60 minutes before serving.
