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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A lovely summer pie. A homemade vanilla wafer pie crust or purchased vanilla cookie crust is best. Chill time is 6 hours. Ingredients:
3 tablespoons cold water |
1 (1/4 ounce) envelope unflavored gelatin |
1/2 small ripe cantaloupe, seeded and cut with flesh cut into 1-inch pieces |
1/2 cup sugar |
3/4 cup plain low-fat yogurt |
3/4 cup heavy cream |
1 (9 inch) prepared pie crusts (vanilla wafer crust #133932) |
1 cup fresh raspberries or 1 cup blueberries |
Directions:
1. Add the cold water to a small bowl; sprinkle the gelatin on top.
2. Let the gelatin stand to dissolve.
3. Add the melon and sugar to the container of a food processor; process until smooth.
4. Add in the yogurt and cream; pulse 1 or 2 times to combine.
5. Put 1-inch of water in a small saucepan and bring to a bare simmer.
6. Place the bowl containing the gelatin on top of the simmering water water (as you would with a double boiler) and heat, whisking constantly, 30 seconds to 1 minute, just until the gelatin melts.
7. With the food processor running, scrape the gelatin mixture through the feed tube into the melon mixture; process to combine.
8. Transfer the filling into the prepared pie shell.
9. Scatter berries evenly over the melon mixture.
10. Cover the pie with plastic wrap and refrigerate until the filling is completely set-at least 6 hours and up to 1 day.
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