Author Notes
A dessert to impress in an hour or less. Beautiful, quick, easy, and fairly healthy. Oh, and it's gluten free. —Jimmy Hoxie
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Ingredients
- Crust
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3 cups
whole, or 3 1/2 cups sliced Almond
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3 tablespoons
Brown Sugar
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2 tablespoons
Vegetable Oil
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2 tablespoons
Light Butter, melted
-
1 pinch
salt
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1 tablespoon
Vanilla Extract
-
1/2 teaspoon
Almond Extract
- Filling and Topping
-
8 ounces
Low Fat Cream Cheese, softened
-
3 tablespoons
Sugar
-
1/4 cup
Fat Free Greek Yogurt
-
1
Lemon, juiced
-
1 tablespoon
Vanilla Extract
-
1 cup
Strawberries, washed, stemmed, and sliced
-
1 cup
Blueberries, washed
-
1 cup
Blackberries, washed
-
1 cup
Raspberries, washed
Directions
- Crust
-
Preheat oven to 350 degrees.
-
In the bowl of a food processor add the almonds, brown sugar, and salt. Pulse a few times to make a crumb like meal. Add the oil, butter, vanilla, and almond extract and pulse a few more times until all the nuts are coated and beginning to stick together.
-
Pour the nut mixture into a 10 inch pie pan and press into an even layer on all sides and the bottom of the pan.
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Place the pie pan into the oven and bake for 8-10 minutes, or until the edges are golden brown. Allow the crust to cool completely before filling.
- Filling and Topping
-
In a medium bowl, combine the cream cheese and the sugar. Add the Greek yogurt and stir well. Add the lemon juice and vanilla and stir well.
-
Spread the filling over the bottom of the cooled crust. Arrange the berries on top of the filling and chill for 10-20 minutes. Slice and serve.
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