Discover @quartersoulcrisis’s take on Apple Pie Frozen yogurt. Made with delicious chunks of pie crust, you will not resist this incredible cold & warm dessert!
INGREDIENTS
For the Froyo Base
● 10oz Nounós Apple Pie à la Mode Greek Yogurt*
● ½ c heavy whipping cream
● ½ can condensed milk
● 1 sheet frozen pie crust (I like pilsbury. Or you can use leftover pie crust!)
Warm Apple Pie Topping
● 1 large Granny Smith apple
● 1 tbs butter
● 1 tbs brown sugar
● ½ tsp Apple pie spice
INSTRUCTIONS
Bake Pie Crust: preheat oven to 425. Cut your pie crust up into strips or squares. It doesn’t matter how you do it we are breaking them up anyway. Bake crust pieces until golden brown and flaky. Remove from oven and let cool until able to touch with hands. Measure half cup pie crust pieces and set aside for frozen yogurt base.
Frozen Yogurt Base: In a large bowl, whip heavy cream to soft peaks with a whisk or hand mixer. Pour in ½ can of condensed milk and empty both Nounós yogurts into whipped cream. Whisk or mix until everything is combined. Pour base into large freezer safe container or bowl. Add crumbled pie crust pieces and fold in. Press sheet of Saran Wrap against the yogurt (goal is to get as little air as possible) and cover the container with tight lid. Add to freezer for 8 hours or overnight.**
Warm Apple Pie Topping: you can make this ahead of time or right before serving! To reheat, just microwave until warm. Peel and chop Granny Smith apple to small cubes. In a large skillet on medium heat, melt one tablespoon of butter. Toss apple cubes & apple pie spice in the skillet. Cook until apples have softened. Add brown sugar and toss again until brown sugar is dissolved and apples are cooked through. All together this step should take about 10 mins. Serve over top of froyo.
NOTES:
** if you can’t find the apple pie Nounós, or if it is no longer in season - that’s okay. Substitute with 10oz of any our Vanilla flavor. You can be creative!
**Pro tip: Stir up the frozen yogurt base during the freezing process from time to time.
