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The wholesome blackberries, raspberries and peaches combined with thick calcium- and protein-rich yogurt actually make a slice of this CE pie as reasonable a breakfast choice as a clean granola parfait. Its lovely lightness, though, earns it a nomination as the perfect ending to a summertime dinner.
- In a medium saucepan on medium-high, combine peaches, 1/2 cup raspberries, 1/2 cup blackberries, 1/3 cup water, Sucanat and lemon juice. Bring liquid to a boil and cover pan. Reduce heat to medium-low and simmer fruit for 15 minutes, until peaches are very tender and berries have broken apart into the liquid.
- Meanwhile, in a small mixing bowl, whisk together arrowroot and 1⁄3 cup water. Whisk well to eliminate any lumps. Once fruit has simmered for 15 minutes, pour arrowroot mixture into pan and stir to combine. Increase heat to high and bring liquid to a boil. Let boil for 2 minutes, until liquid thickens.
- Transfer fruit-arrowroot mixture to a large glass bowl and let cool slightly, about 15 minutes. Gently stir in remaining 1/2 cup raspberries and 1/2 cup blackberries. Pour mixture into baked pie crust. Cover tightly with plastic wrap and refrigerate until cold and firmly set, a minimum of 2 hours, or overnight.
- In a small bowl, combine lemon zest and yogurt. Drop mixture by heaping spoonfuls all over surface of pie. Spread across, leaving about a 1-inch border, exposing fruit filling below.
- Serving Size 1/8 of pie
- Calories 199
- Carbohydrate Content 36 g
- Cholesterol Content 26 mg
- Fat Content 4 g
- Fiber Content 6 g
- Protein Content 7 g
- Saturated Fat Content 1 g
- Sodium Content 80 mg
- Sugar Content 11 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g