Strawberry Frozen Yogurt Pie with Balsamic Syrup
Preserves and jams are great to use in ice cream, because their high sugar content keeps the fruit from freezing rock-hard. You can use any preserves you like here, from orange marmalade to blueberry—but the balsamic syrup goes best with strawberry.
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6 Hours, 15 Minutes
- Calories: 234
- Calories from fat: 37%
- Protein: 2.5g
- Fat: 9.7g
- Saturated fat: 5.8g
- Carbohydrate: 35g
- Fiber: 0.7g
- Sodium: 69mg
- Cholesterol: 43mg
- Buttery Pie Pastry
- 3 cups vanilla frozen yogurt, softened until easily spoonable
- 3/4 cup best-quality strawberry preserves (preferably whole berries)
- 1/4 cup balsamic vinegar
- 2 tablespoons sugar
- About 1 1/2 cups fresh strawberries, halved and/or quartered (leave small ones whole)
- 1. Press cold pastry over bottom and up sides of a 9-in. tart pan with a removable rim and trim edges even with top of pan. Chill 30 minutes. Meanwhile, preheat oven to 375°.
- 2. Bake pastry on bottom rack of oven until golden brown, 25 to 30 minutes. Let cool completely.
- 3. Stir frozen yogurt until smooth, then stir in preserves. Spoon into tart pan, set on a plate, and freeze at least 5 hours.
- 4. Simmer balsamic vinegar, sugar, and 1 tbsp. water in a small saucepan over medium heat (do not let boil) until it coats a spoon, about 10 minutes. Let cool.
- 5. Top pie with strawberries. Thin syrup with water if necessary and drizzle onto each wedge of pie.
- More pie tips:
- Let the pie soften for 5 minutes at room temp to make slicing easier.
- If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.
- Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Make the syrup and top the pie just before serving.
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