Skill level: Easy
This dessert is super simple to whip together any time you please! A creamy filling made from cream cheese, yogurt, and coconut cream piled into a mini pie crust and bursting with fresh, juicy blueberries!
Ingredients
- 7 ounces cream cheese
- 10.6 ounces of blueberry yogurt
- Coconut cream from one 15oz can of refrigerated coconut milk (discard clear liquid at bottom of the can)
- 1/3 cup powdered sugar
- 12 mini graham cracker pie crusts
- Superfresh blueberries
Directions
- Using a stand mixer or bowl with a hand mixer, whip cream cheese.
- Add in yogurt, coconut cream, and powdered sugar. Whip until thoroughly combined and smooth (approx. 2 minutes).
- Spoon creamy mixture evenly into 12 mini graham cracker crusts, then top each with 6 - 7 fresh blueberries (or more). Freeze on a sheet pan for 20 - 30 minutes and serve cold. You can store leftovers in the fridge for 2 -3 days.
Recipe created by Nosh and Nourish for Superfresh Growers.
