Yogurt and Apricot Pie with Crunchy Granola Crust

once again, i was googling for some healthy cheesecake alternatives and i came across this one from Food and Wine...it's quite delicious...sweet, tart, fresh and creamy with a crunchy oatie crust...

you might want to consider this a "HEALTH-IER" treat.  although it is sweetened with a bit of sugar and preserves, it does contain yogurt with all it's probiotics, the benefits from old fashioned oats and the omegas from almonds.

if you are looking for a truly healthy low-cal dessert i would not consider this one ultra healthy, but very tasty and a good alternative to a heavy cheesecake.  (oooh how i do love me some real cheesecake!)

i adapted the recipe just a smidge by adding a bit more oats to the crust and i used whole wheat white flour...for some reason the words whole wheat flour and oats trick me to think i am being healthy.  i like to eat my sweets for breakfast so this was a perfect sweet treat to start my day without too much guilt.

this would be a great dessert to finish off a fabulous summer Sunday brunch...a light fresh pie and with a few slices of fresh apricots your set for a bright summery treat.

Yogurt and Apricot Pie with Crunchy Granola Crust

from Food and Wine Magazine...slightly adapted

INGREDIENTS

3/4 cup whole wheat white flour

1/3 cup sugar

1/4 cup sliced almonds, crushed

1/2 cup rolled oats, old fashioned

dash of cinnamon

pinch of salt

2 Tbsp unsalted butter

1/4 cup canola oil

1 cup non fat plain Greek yogurt

2 lg eggs, lightly beaten

1/4 cup sugar

3 Tbsp fresh lemon juice

1 tsp pure vanilla

1/2 cup warmed apricot preserves

preheat oven to 350 F

in a large bowl, combine the flour, sugar, almonds, oats, salt, cinnamon.  in a large skillet melt the butter and oil.  add the granola mixture and cook over medium heat, stirring continuously until golden, about 5 minutes.  transfer to a 9 inch pie plate and let cool slightly.

using a flat bottomed glass, gently press the granola evenly over the bottom and side of pie plate to form a 1/2 inch thick crust.  freeze the crust for about 10 minutes, until completely cooled.

NOTE..this crust is a bit difficult to get perfect...it's crumbly, but do your best.

meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice, and vanilla; whisk until smooth.  pour the filling into the pie shell and bake for 25 minutes. until the filling is set, but the center is still slightly jiggly.  let the pie stand at room temperature for 5 minutes.  pour the warm apricot preserves on top of the yogurt and gently spread in an even layer.

refrigerate until chilled, at least 2 hours.  using a warm knife, cut the pie into wedges and serve.

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