Nectarine Yogurt Pie Bites


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



  • 2/3 cup (about 16) pitted dates
  • 2/3 cup toasted almonds
  • 2 tablespoons almond butter
  • 1/3 cup blueberries
  • 1 ripe nectarine
  • 1/2 cup plain whole-milk yogurt
  • 1 tablespoon honey

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

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