Emily’s Frozen Strawberry Breakfast Pie
- 1½ cups almonds
- 3 cups pitted dates
- 4 cups frozen strawberries
- ½ cup 2% plain Greek yogurt
- 2 teaspoons vanilla
- 3 tablespoons honey
- Fresh sliced strawberries, extra yogurt, and mint leaves for garnish (optional)
- Combine almonds and dates in a food processor and process until the mixture is well combined (about 30 to 45 seconds).
- There are two options for forming the pie crust. You can either use your hands to press the almond and date mixture onto a pie pan to form a thin crust, or you can use a rolling pin to roll out the almond and date mixture into a thin crust (about 1/8 to ¼ inch thick) large enough to cover the pie pan. Once the crust is in the pie pan, shape the edges according to your preference.
- Cover the crust and pie pan and place in the freezer until the filling is ready.
- In a clean food processor, add the frozen strawberries, yogurt, vanilla, and honey. Process until smooth, about 3 to 5 minutes. Keep in mind that whole frozen strawberries will take longer to process than sliced frozen strawberries.
- Take the pie pan out of the freezer. Pour the strawberry filling over the crust, and spread it out into an even layer using a rubber spatula or the back of a spoon.
- Cover and freeze at least 8 hours.
- Take the pie out of the freezer about 10 minutes before serving. Garnish with fresh sliced strawberries, extra yogurt, and mint leaves, if desired.
MAKES: 8 servings • TOTAL TIME: 8 hours 20 minutes
About the Chef
Chef: Emily Cheera
Family: Husband – Sudheer
Community: Old Carlsbad
Hobbies & Interests: I love anything involving food – cooking, eating, food photography. I also enjoy hiking and backpacking all around Southern California.
Favorite Local Activity: Evening walks along the Sea Wall. It’s beautiful anytime of year!
About the Recipe: As a child, my favorite dessert was warm apple pie topped with vanilla ice cream. Honestly, it’s still my favorite dessert, but now I try to eat it only occasionally. One day I was thinking, if pie were healthier, I could eat it every day, and I set out to create a pie recipe that’s healthy enough to eat for breakfast! This recipe has a simple, two-ingredient crust made from dates and almonds, which also makes the recipe gluten free. I can see this recipe being fun for brunch on a hot day or even dessert on a warm evening.
About the Chef: I’m a registered dietitian nutritionist, and after earning my masters in nutrition from San Diego State University, I opened my private practice in Carlsbad Village. I love working individually with clients to help them reach their nutrition goals, whether it’s to manage a new diagnosis or just generally eat healthier. I also enjoy teaching group nutrition workshops, and I currently serve as the education chair for the California Academy of Nutrition and Dietetics, San Diego District. If you want to learn more about my private practice or see more recipes visit www.emilycheera.com.
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