No Cook July #1: Blueberry Cream Pie

In the summer, I will do just about anything to avoid turning on the oven in my Manhattan apartment. In fact, I’d prefer not to even have to turn on the stove! It’s just too darn hot; no sense in adding to it. So this month (and maybe August too, we’ll see what the temperature does), all of the recipes I post will be no-cook… or at least very little cook. I’ll share some of my favorite soups, salads, mains and desserts that will keep you – and your kitchen – cool and breezy.

First up: a perfect, cool dessert to take to a July 4th BBQ! This Blueberry Cream Pie is a summer staple in my house, and a crowd favorite at parties. It’s fabulous because…
  • it only takes a few minutes to throw together;
  • you can use any berry in it;
  • you can make it ahead of time and keep for a day or two;
  • AND it tastes amazing! Cool and sweet and creamy, and surprisingly healthy too.
I just made a double batch to take to my high school reunion, and it was, as ever, delicious. Pro-tip: if taking to an outdoor event, bring it in a cooler and leave it in the cool until the last minute.
Looking for another great no-cook picnic dish? Check out my oh-so-easy Green Bean, Corn, and Avocado Salad.

Blueberry Cream Pie

Adapted slightly from “Sara’s Secrets for Weeknight Meals,” Broadway Books, 2005
Time: 15 minutes plus chilling time    Serves 8-10
Based on 10 servings: 150 calories; 6g fat; 22g carbs; 3g protein

Ingredients

  • 1 envelope unflavored gelatin
  • 3 T water
  • 2 cups plain 0% or 2% Greek yogurt
  • 1/2 cup sugar (I actually think 1/3 cup is even fine)
  • 1 tsp vanilla extract (almond would also be yummy)
  • 1 cup heavy cream
  • 1 pint (16 oz) blueberries, washed and picked over to make sure all the stems are off
  • 1 prepared graham cracker crust (or make your own)

Directions

Place 3 T of room temperature tap water in a small microwaveable bowl bowl; sprinkle with gelatin and allow to soften for a few minutes.

While gelatin is softening, mix the yogurt, sugar, and extract in a bowl with a hand-mixer on medium, until just combined.

Your gelatin should be soft now. The original recipe says you should cook this on the stove, but since we are determined not to heat up our kitchens, we will use the microwave. Pop the gelatin bowl in the microwave for 15-second intervals until the gelatin has liquefied.

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Blueberry Cream Pie
Now, don’t get distracted – if you leave the gelatin out it will cool and set, which is no good (although you can re-liquefy if you must). Gradually add in 1/4 cup of the cream to the gelatin mixture, constantly mixing/whisking to ensure a smooth, creamy gelatin base.No lolly-gagging now – the gelatin mixture will firm up on you quickly! Place your hand-mixer back in the yogurt bowl and turn to medium. With your mixer on, gradually add in the gelatin/cream mixture until everything is well combined and smooth.

Set the yogurt/gelatin bowl in the fridge to allow to firm up.

While it is chilling, pour the rest of the heavy cream into a bowl and whip until firm.

Fold the whipped cream into the yogurt mixture. Add half the blueberries and fold them in too.

Pour the whole thing into the crust, and sprinkle the remaining blueberries on top. Cover lightly and chill in the fridge until ready to serve.

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