These mini fro-yo pies get their sweetness from fruit and just a touch of honey.

Deb Wise
Recipe by Health July 2016

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Iain Bagwell

Recipe Summary

active:
20 mins
total:
2 hrs 20 mins
Yield:
Makes: 12 pie bites (serving size: 2 pie bites)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process dates, almonds and almond butter in a food processor until nuts are coarsely ground and mixture is well combined. Lightly coat a 12-cup miniature muffin pan with cooking spray. Divide date mixture evenly among muffin cups, pressing into bottoms and up sides of cups to form mini piecrusts.

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  • Set aside 12 blueberries. Cut 12 thin slices from nectarine. Place on a plate with reserved blueberries; cover and refrigerate.

  • Place remaining blueberries in a medium bowl; lightly mash with a potato masher or fork. Finely chop remaining nectarine to equal 2 tablespoons; add to mashed blueberries. Add yogurt and honey to mashed blueberry mixture; stir to combine. Divide mixture evenly among muffin cups. Freeze until firm, about 2 hours. (Pie bites may be frozen, covered, overnight.) Let stand at room temperature for 5 to 10 minutes before serving. Top each with 1 blueberry and 1 nectarine slice.

Nutrition Facts

216 calories; fat 12g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 6g; carbohydrates 26g; fiber 4g; cholesterol 3mg; iron 1mg; sodium 21mg; calcium 96mg.
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