No-bake frozen blueberry pie
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.
|1/2 cup||almonds, whole or sliced||125 mL|
|1 cup||pitted and chopped dates
|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|
|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|
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.
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
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Looking for more ideas?
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.