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No-bake frozen blueberry pie

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BC Blueberry Council

Photo credit: BC Blueberry Council, Tracey Kusiewicz

This delicious frozen dessert is high in calories, protein and fibre. It might tempt you to eat when you have a poor appetite or if you have a sore throat or sore mouth.

Crust
1/2 cup almonds, whole or sliced 125 mL
1 cup pitted and chopped dates
250 mL
3/4 cup unsweetened, finely shredded coconut 180 mL
3 tbsp butter, melted 45 mL
2 tbsp maple syrup 30 mL
1 tsp cinnamon 5 mL
1 tsp finely grated orange zest 5 mL
1/8 tsp pinch of salt 0.5 mL
Filling
1 1/2 cups blueberries, fresh or frozen 375 mL
1 cup plain 11% Greek yogurt 250 mL
1/4 cup maple syrup 60 mL
1/4 cup cream cheese, room temperature 60 mL
3 tbsp whipping cream 45 mL
1 tbsp finely grated orange zest 15 mL
1 tbsp fresh orange juice 15 mL
Crust

Line the bottom of a 9 in (23 cm) pie dish with a piece of parchment paper.

In a food processor, pulse the almonds until finely ground, but not a paste. Add the dates, coconut, butter, maple syrup, cinnamon, orange zest and salt, and pulse until finely ground. Press the crust to the bottom and sides of the pie dish, and set aside at room temperature.

Filling

In a blender, purée the blueberries, yogurt, maple syrup, cream cheese, whipping cream, orange zest and orange juice to a smooth consistency. Pour the filling into the pie dish and freeze for about 2 to 3 hours. Top with fresh blueberries and a drizzle of maple syrup.

Best enjoyed within 3 to 8 hours.

Makes 6 slices

If you have a recipe that could help someone with cancer, send it to recipes@cancer.ca

Nutrition information
Per slice
Calories 446
Fat 27 grams
Carbohydrates 49 grams
Fibre 6 grams
Protein 6 grams

Looking for more ideas?

Cover image for Eating Well When You Have Cancer

Our booklet Eating Well When You Have Cancer has more tips and ideas to help manage symptoms and side effects that can affect your eating during treatment.

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