Lemon Greek Yogurt Pie with Blueberry Compote - alive magazine

Name: Lemon Greek Yogurt Pie with Blueberry Compote - alive magazine
Ingredients: 1 cup (250 mL) plain Greek yogurt; 1/4 cup (60 mL) honey; Zest of 1 lemon; 1/2 cup (125 mL) fresh lemon juice; 2 large free-range eggs; Prepared almond pie dough (see recipe here); 1 1/2 cups (350 mL) fresh or frozen blueberries; 1/4 cup (60 mL) water; 2 Tbsp (30 mL) maple syrup or honey; 1/2 tsp (2 mL) cinnamon; 1/2 tsp (2 mL) almond extract; 1 1/2 tsp (7 mL) cornstarch or arrowroot powder

www.alive.com

Bursting with lemon brightness, this pie is neither too sweet nor too rich. It also demonstrates just how versatile protein-rich Greek yogurt can be in the…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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