This no bake summer dessert is both nutritious and delicious. A date-nut crust is filled with fruit infused Greek yogurt and chilled for a cool and creamy treat. Do not be intimidated by gelatin—it’s very easy to use; look for the Knox brand in the Jell-O section of your baking aisle. See recipe my Summer Berry Cream Pie below.
1 cup raw walnuts
½ cup old fashioned oats
½ cup unsweetened shredded coconut
1 cup pitted dates
2 cups of your favorite summer berries (fresh or frozen), plus half cup for garnish
1 teaspoon vanilla extract
3 tablespoons honey (or other liquid sweetener)
½ cup heavy cream or whole milk
1 packet (2 ¼ teaspoons) of Knox unflavored gelatin
2 cups full fat Fage Greek yogurt
In a large skillet, toast walnuts, oats and coconut, stirring over low heat for a couple minutes until you can smell toasted coconut. Remove from heat and place in the bowl of your food processor. Pulse until very fine. Remove and put in large mixing bowl. Add dates to food processor and pulse until very finely chopped. Add to nut mixture and, along with two tablespoons of water, stir to combine. Press mixture into a lightly greased (with Pam or other cooking spray) 9” pie pan. Place in refrigerator.
Return to your food processor and add berries. Puree berries until smooth. If you wish to remove the seeds, strain the mixture through a fine mesh strainer. Add berries, vanilla, honey and cream to a small sauce pan. Heat mixture over low heat until just bubbling around edges and turn off heat. Cover pan.
In a large mixing bowl, stir together gelatin and one tablespoon of cold water. Allow to sit for five minutes. The mixture will firm up and look slightly opaque. After five minutes, slowly pour warm berry-milk mixture over gelatin, whisking as you pour. Whisk to remove any further lumps. Next, add yogurt and whisk until smooth. Pour into chilled pie crust. Chill in refrigerator for two hours, or until firmly set. Garnish with fresh berries for serving.
Yields 12 servings