Purple Yogurt

July 9, 2013

in recipe, trader joe's

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

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

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…and gelatin.

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

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

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

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

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

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This morning, I enjoyed a “slice!”

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

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Jam and Yogurt “Pie”

Ingredients

  • 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)

Instructions

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.

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