Purple Yogurt

…that’s what you get when you combine Ube Jam with Stonyfield Greek <—got an interview on their blog right now!


Last night I mixed those guys up with a little vanilla…


…and gelatin.



Granola on top – Trader Joe’s “Just the Clusters” Chocolate Almond…


…which as you can see from the two handfuls I consumed, were not JUST the clusters.



Had to wait overnight for the “pie” to set up…


…so in the meantime, I ate the leftover yogurt + ube jam as dinner…



…in addition to some more granola, I also threw in the crumbles at the bottom of the TJ’s Toffee container.


This morning, I enjoyed a “slice!”



The texture/taste is terrific, but I would recommend pouring this into a graham cracker crust for prettier presentation.


Jam and Yogurt “Pie”


  • 2 Cups Nonfat Plain Greek Yogurt
  • 1 tablespoon Vanilla Extract
  • 6 heaping tablespoons jam (I used Ube)
  • 1 envelope unflavored gelatin
  • 2 tablespoons water
  • 2 cups Granola (I used Chocolate Almond)


Whisk together the yogurt, vanilla, and jam.

In a separate bowl, combine the water and gelatin for 5 minutes – it will turn rubbery, then microwave for 15 seconds on high until melted. Immediately add to the yogurt concoction, whisking constantly.

Pour the mixture into a sprayed pie pan, garnish on top with the granola.

Cover with plastic wrap and let sit in the refrigerator for at least 6 hours, or overnight.

7 thoughts on “Purple Yogurt

  1. Eboni

    I love this! Love the addition of vanilla to the yogurt. And I really enjoyed the Stonyfield interview– making distinction between rules and rituals. By the way, what is the “dirty dozen”?

  2. Viola

    If you line the dish with some plastic wrap, you can serve it upside down and just peel off the wrap! The granola would then be the crust.

    At least that’s what I imagine would happen. In reality, the filling would stick to the wrap and I’d be standing over the sink licking Saran wrap.

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