I had big plans for this summer. Giant plans. Maddie‘s appetite-sized plans.
Not only was I going to update THIH regularly, I was also going to kick-start a couple of projects, prepare for a class I’m taking later this summer, and cook my way though the entirety of The Little House Cookbook. I even bought a pound of salt pork to make the first recipe (fried salt pork with gravy made from the drippings).
Now that‘s dedication from this veggie-loving dietitian.
While I’ve launched my projects with the power and speed of a duck waddling on land dragging the Spruce Goose behind it, the rest of the plans … well, let’s just say if I were a wedding planner, brides would pay me not to come within a five-mile radius of their nuptials. To say I’m a bit behind is an understatement.
Still, I was excited to tackle this month’s awesome Recipe Redux theme:
Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
Truthfully, I’m not much of a pie person. Other than a slice of Peter’s dad’s apple pie at Christmas or a dan tat (which is not actually a pie), I prefer chocolate cake with chocolate icing and chocolate ganache. Perhaps with some chocolate ice cream. I said “perhaps”; let’s not get too greedy.
I was stuck on what to make for this recipe until I recalled a recipe I made back in 2012: Pumpkin Pie Smoothie. Yup, exactly how it sounds — a healthy pie-in-a-glass. It was marvelous. Considering my quest for hydration, my to-do list, and the fact that temperatures are going to kiss 100+ degrees F in a few days, making a cool, creamy smoothie pie was an obvious choice.
A bonus? Oregon has some of the most gorgeous fruit this time of year, including sweet, plump blackberries that I was so excited to see, I bought three pints before remembering that Peter doesn’t like blackberries. I think he’s rubbing off on me.
Blended with nonfat yogurt for protein, banana for creaminess, and lemon and vanilla for kick, fresh blackberries turn an ordinary smoothie into something you want to decorate with graham crackers and serve at a fancy brunch wearing lace gloves. (Or pajamas. I won’t judge.) It’s like a blackberry cream pie in in a glass. Top with graham crackers or a toasted granola like this one.
Mini Blackberry Pie Smoothies
Prep Time: 5 minutes
Ingredients (1 full smoothie or 4 mini smoothies)
- 1/2 cup ice
- 1 cup nonfat Greek yogurt
- 1 cup fresh blackberries
- 1/2 small banana
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla
- 1 sheet graham crackers
Add all ingredients except the graham cracker to blender jug. Blend until smooth, adding water if necessary. Pour into glasses, top with a graham cracker (whole or crumbled) and serve immediately.
P.S. Looking for actual pie recipes? Check it.
P.P.S. Or enjoy the tasty stylings of Recipe Redux members:
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