Serves 10 / Perfect for your Fourth of July party. Top with fresh blueberries, raspberries, sliced peaches, or a dollop of whipped cream, if desired.
½ cup rolled oats (not instant)
1 cup chopped dates (about 10 large dates)
½ cup almond meal
1 tablespoon agave nectar
1 egg white, slightly beaten
2¼ cups fresh blueberries (about 11 ounces)
2 6-ounce containers low-fat vanilla yogurt
¼ cup reduced-fat (2 percent) milk
3 tablespoons agave nectar
- To prepare crust: Preheat oven to 400°. Lightly coat a 9-inch pie dish with cooking spray. Pulse oats in a food processor until grainy. Add dates and almond meal; pulse 15-20 times. Transfer to a mixing bowl. Stir in agave and egg white with a fork until incorporated. Using wet fingers, press mixture into pie dish. Bake 15 minutes. Remove from oven to cool.
- To make filling: Purée berries in a food processor. Add yogurt, milk, and agave; mix until smooth. Pour mixture into ice-cream maker and freeze until mixture reaches a soft consistency, about 20 minutes.
- Top cooled crust with yogurt mixture. Cover and freeze until firm, about 2 hours or overnight.
PER SERVING: 171 cal, 16% fat cal, 3g fat, 1g sat fat, 1mg chol, 4g protein, 34g carb, 3g fiber, 29mg sodium
While creating these recipes, Melissa B. Williams found out she was pregnant with her first child, which helped explain her hankering for ice cream long past summer's end. She's the editor of Healing Lifestyles & Spas magazine.