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“Topped with fresh blueberries, raspberries, sliced peaches, or a dollop of whipped cream, you're in heaven! Created by Melissa Williams, via Delicious Living magazine.”
READY IN:
55mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • Crust
  • 12 cup rolled oats (quick or old fashioned)
  • 1 cup chopped dates (about 10 large dates)
  • 12 cup almond meal (I whiz whole almonds in the food processor)
  • 1 tablespoon honey (or agave nectar, brown rice syrup, maple syrup, etc.)
  • 1 egg white, slightly beaten
  • Filling
  • 2 14 cups fresh blueberries (about 11 oz.)
  • 2 (6 ounce) containers low-fat vanilla yogurt
  • 14 cup 2% low-fat milk
  • 3 tablespoons honey (or agave nectar, brown rice syrup, maple syrup,etc.)

Directions

  1. To make crust:.
  2. Preheat oven to 400*F.
  3. Lightly coat a 9" pie dish with cooking spray. Pulse oats in a food processor until grainy. Add dates and almond meal. Pulse 15-20 times. Move to a mixing bowl. Stir in honey and egg white with a fork until well incorporated. Using wet fingers, press the mixture into a pie dish. Bake 15 minutes. Remove from oven to cool.
  4. To make filling:.
  5. Puree the berries in a food processor. Add yogurt, milk, and honey; mix until smooth. Pour mixture into an ice cream maker and freeze until mixutre reaches a soft consistency, about 20 minutes.
  6. Top cooled crust with yogurt mixture. Cover and freeze until firm, about 2 hours, or overnight.

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