Go Back
When crafting the perfect Raspberry Bliss Frozen Yogurt Pie Coins, the sweetness is a crucial factor that can make or break the dessert. While the natural tartness of raspberries shines through, you may find it beneficial to adjust the sweetness with powdered sugar. This ingredient dissolves seamlessly into the yogurt mixture, ensuring that the sweetness is evenly distributed without any grainy texture.

Frozen Yogurt Raspberry Pie Coins

Beat the heat this summer with Raspberry Bliss Frozen Yogurt Pie Coins, a refreshing and guilt-free dessert that’s easy to make. Featuring creamy Greek yogurt and vibrant raspberries, these pie coins offer a perfect blend of tart and sweet flavors. Ideal for family gatherings or satisfying your sweet tooth at home, this delicious treat is packed with health benefits. Get ready to impress your guests with a visually stunning and nutritious dessert that everyone can enjoy!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh raspberries (or frozen, thawed)

1 cup plain Greek yogurt

1 cup heavy cream

1/4 cup honey (or maple syrup for vegan)

1 tsp vanilla extract

1/2 cup almond flour

1/4 cup coconut oil, melted

2 tbsp powdered sugar (optional, for sweetness adjustment)

A pinch of salt

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the Raspberry Mixture: In a blender or food processor, add the fresh raspberries and blend until smooth. Strain through a fine mesh sieve to remove the seeds if desired. Measure out 3/4 cup of the raspberry puree and set aside.

    Make the Yogurt Base: In a large mixing bowl, combine the Greek yogurt, heavy cream, honey, vanilla extract, and a pinch of salt. Whip the mixture with an electric mixer or whisk until it's well combined and slightly increased in volume. If you like it sweeter, sift in the powdered sugar and mix again.

      Combine Raspberry and Yogurt: Gently fold the reserved raspberry puree into the yogurt mixture. Be careful not to overmix; you want a marbled effect, with swirls of raspberry throughout.

        Prepare the Crust: In a separate bowl, mix the almond flour and melted coconut oil until crumbly. Press this mixture evenly into the bottom of a mini muffin tin to form the crusts, adding about a tablespoon to each cup.

          Fill the Crusts: Spoon the raspberry yogurt mixture over the crusts in the muffin tin, filling each cup to the top. Smooth the tops with a spatula for a neat finish.

            Freeze: Place the filled muffin tin in the freezer for at least 4 hours, or until the pie coins are completely set.

              Serve: Once frozen, carefully pop out the pie coins by pushing from the bottom of the muffin tin. You may need to let the tin sit at room temperature for a few minutes to loosen them.

                Garnish and Enjoy: Serve these delightful coins cold, garnished with fresh mint leaves if you like. Enjoy your refreshing and tasty frozen treats!

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 pie coins