The heat is on……
I mean literally and figuratively. The high temperature, by tomorrow, will be 114 degrees. By Saturday, 117.
I’ve been sitting at my desk for the past 30 minutes, contemplating how to best cope with the massive heat wave we’re about to get hit with – in terms of food, that is. And I’ve determined that the simple solution is not to cook or bake anything that requires turning on the wall ovens. Which means I get to break out the slow cookers, fire up the barbecue, and and utilize my trusty little counter-top oven.
And…… consume lots of cold pie 🙂
Yogurt Breakfast Pie – adapted from Martha Stewart
1½ cups plain granola
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
1 cup Greek yogurt
8 ounces cream cheese, room temperature
3 tbs. sugar
1 tsp pure vanilla extract
1 cup blueberries, picked over
Mild honey, such as acacia
Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining ½ cup granola, and process until combined but mixture is still crumbly. Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add yogurt, and beat on low speed until smooth.
Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.