Looking for a delicious, yet nutritious treat? These berrylicious creme pies are just for you! Using fresh blackberries and blueberries, this treat is packed with nutrients to make you feel your best. Having nutrient-dense, easy snacks that can just pop in your mouth make all the difference in the world. Loaded with protein from Greek nonfat yogurt, this recipe will also keep you feeling fuller for longer!
¼ cup Heavy whipping cream
2 tsp Sugar
½ cup Fresh blackberries (can also use raspberries)
½ cup Fresh blueberries
1 tbsp Stevia
½ cup Greek yogurt, vanilla, nonfat
16 each Mini frozen phyllo shells (I use the Athens Pastries brand, found in the frozen section)
16 each Blueberries
16 each Blackberries (can also use raspberries)
In a medium bowl, beat the heavy whipping cream until a soft peak forms.
Pour sugar onto soft peaks and continue beating until the peaks become stiff. Set to the side in the fridge.
In a food processor, pulse the 1 cup of berries (blueberries and blackberries) until smooth. Add Stevia and pulse until combined throughout the berries. If you do not have a food processor, you can manually mash the berries and stir in Stevia.
In a medium bowl (not the bowl with the whipping cream), mix the Greek yogurt with the mashed berry mixture.
Fold the yogurt into the heavy whipping cream.
Evenly fill each phyllo shell (16 shells) with the berry crème filling.
Top each mini pie with 1 blackberry and 1 blueberry.
Can serve immediately or chill for 2-4 hours.
Servings: 8 servings
Serving Size: 2 crème pies