An easy, no-bake, refreshing freezer prebiotic pudding packed with plants. These strawberry yoghurt pies are great for hot summer months. Make one large pie or 12 individual ones.
Strawberry yoghurt pies
- 360bg low sugar granola (we used Bio&Me low sugar, naturally granola)
- 6 medjool dates, pitted
- 4 tbsp smooth peanut butter of choice
- 1 tsp vanilla paste (or extract)
- 250ml vegan or dairy whipping cream
- 350g natural strawberry yoghurt (we used Bio&Me strawberry prebiotic yoghurt)
- 2 tbsp sweetener of choice, i.e. honey (optional)
- 200g fresh strawberries, diced
- Extra strawberries
- Place all the ingredients for the base in a food processor and blitz until a breads crumb texture has formed and it holds together when squeezed. If it does not you can add an extra date or too, depending on how sticky to start with.
- Either push into one large mould or 12 individual moulds, using your fingers or the back of a spoon. Place in the freezer to set.
- Whip the cream in a stand mixer or handheld, until firm peaks have formed.
- Place the yoghurt into a large bowl and add sweetener if using. In stages, fold the cream into the yoghurt. Finally fold in the diced strawberries.
- Spoon the filling into the moulds and place back into the freezer to set for 30 mins or longer.
- When you are ready to serve, remove from the moulds and serve with extra sliced fresh strawberries.
- Will keep for 5 days in the freezer. However, remove at least 20 minutes before serving to allow it/them to soften a little.
Strawberries are an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium. They are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control.
Fan of strawberries, check out these other berry packed puddings:
Check out the full Bio&Me range.