Recipe Of The Week 6/30: Yogurt Pie with Date Nut Crust

Yields: 10 servings

Ingredients:

• 15 medjool dates, with the pits*
• 3⁄4 cup walnuts
• 3⁄4 cup unsalted roasted almonds
• 1⁄4 teaspoon kosher salt
• 1 1⁄4 cups whole milk greek yogurt
• 1 teaspoon vanilla bean paste or vanilla extract
• 1⁄2 teaspoon orange zest
• 2 teaspoons honey
• 1 1⁄2 cups mixed berries, sliced strawberries, raspberries,
• blackberries, blueberries
• Nonstick cooking spray

Directions:

• Add the dates to a bowl and cover with very hot water. Cover and let sit for 15 minutes. Drain, pat dry, and cut in half, removing the pit.
• Spray a 8-inch pie plate with nonstick cooking spray and set aside.
• Add the soaked dates, nuts, and salt to the bowl of a food processor fitted with the blade attachment. Pulse together until the mixture is finely chopped. The mixture should hold together when pressed between your fingers.
• Transfer the mixture to the prepared pie plate. Lightly spray your hands or the bottom of a flat dry measuring cup with nonstick spray and gently press the crust out to cover the base and the sides of the pie plate.
• In a medium bowl, mix together the yogurt, vanilla bean paste, orange zest, and honey. Spoon the mixture into the pie plate and smooth into an even layer.
• Arrange the fruit in your desired pattern. Loosely cover with plastic wrap and refrigerate for 1 hour before serving.
• Slice into wedges and use a small offset spatula to remove the slices.

Meal Plan Check Boxes:

1 Protein
1 Fat
1 Dairy
1 Fruit

Nutritional Facts: 1 /10th, Calories: 250, Carbohydrates: 35 g, Protein: 7 g, Fat: 11.5 g

Adapted From: https://www.skinnytaste.com/yogurt-pie-with-date-nut-crust/#recipe