Snacks / Ayelada frozen yogurt

For our family dinner on July 5th I wanted a dessert that was easy to make, refreshing and cold but not too sweet or heavy.  The answer was easy- a quick homemade almond pie crust filled with locally made frozen yogurt from Ayelada, topped with cultured whipped cream and fresh berries.  I'll be making this dessert a lot this summer, it's gluten free, very low in sugar and a perfect way to end a healthy meal!

Ayelada Pie

First you'll need about a pint and a half of your favorite frozen yogurt.  I went with blueberry from Ayelada in Pittsfield - they only add a small amount of sugar to their frozen yogurt and source local milk and yogurt from Side Hill Farm, among others.  I let the completely frozen pints sit out at room temp to soften up while I made the crust and the topping.

Or you can make your own frozen yogurt by freezing organic whole milk yogurt. Just give it a stir every ten minutes or so, keeping it in the freezer in between.  When the yogurt gets to the right frozen yet still spreadable consistency it's ready for any additions, like fresh berries.

For the Crust

• 2 cups almond meal/flour - I like Bob's Red Mill brand.
• 3 tablespoons cold coconut oil or butter
• Dash of sea salt

Pulse all ingredients together in a food processor until it forms a crumbly meal.  Press evenly into a glass pie dish and bake at 350 for about 12-15 minutes, until lightly browned and toasted.  It will smell delightful when it's done!

To Assemble:

Let your pie crust cool completely then fill with softened frozen yogurt, adding in any berries or other fruit you like.

Top with whipped cream or use a mix of half whipped cream and half creme fraiche whipped together with a bit of vanilla extract for more healthy probiotics and a nice complementary tang.   

Put the pie in the freezer to let the soft frozen yogurt firm up a bit, about 20 minutes should do it. 

Enjoy a slice, or two topped with fresh berries.  Happy Summer!