Start your 4th of July off right with this tasty red, white, and blue fruit, yogurt, and cereal pie.
Dietitian’s Tip: This Breakfast Greek Yogurt Pie will add dairy protein, healthy fruits, and whole grains to your day.
5 cups bran flakes cereal
½ cup chopped walnuts
6 tablespoons unsalted melted butter
4 tablespoons honey
6 (5.3 oz.) cups of plain, nonfat Greek yogurt
2 ½ cups fresh fruit (sliced strawberries, blueberries, raspberries or pomegranate seeds)
Preheat oven to 350 degrees.
Add cereal and nuts to food processor bowl and pulse about 10 times until combined.
Transfer cereal and nuts to large bowl. Drizzle with the honey and melted butter.
Mix well and press into 9 inch pie pan.
Place pie pan in the oven and bake about 8 minutes until just starting to brown.
Transfer to wire rack and cool. Shell can be made 1-2 days in advance if desired.
When ready to serve, fill with yogurt and top with strawberries and blueberries.
Per serving: 250 calories, 12 g total fat, 5 g saturated fat, 29 g carbohydrate, 12 g protein, 4 g fiber, 174 mg sodium, 296 mg potassium, 50 mg magnesium, 121 mg calcium
Recipe courtesy of Tillamook and Pacific Pie Company