mulberry pie/cake with raw milk yogurt

I ended up creating this recipe –

I used an aluminum removable bottom pan. The bottom is a circle that you can push out with the surrounding circle of walls around it, a ledge on the bottom the movable bottom rests on. Does that make sense? A springform pan would also work, but I find this other pan fabulous for cheesecake and other types of cakes. I don’t normally use aluminum, it is a special occasion pan.

In the food processor I whizzed up about 1/2 cup butter, 8-10 squares of graham crackers, a handful of almonds, and a handful of Ghirardeli chocolate chips. I pressed that into the bottom of the pan, baked for 15 minutes at 350 degrees.

When it had cooled, I mixed a couple cups of mulberries with 1/2 cup agave sweetener, and about 2 1/2 cups yogurt. Then I whipped about 1 1/2 cups of fresh cream (maybe a little more) and folded that into the yogurt berry mixture. Poured that into the pan, and froze it. It needs 4-5 hours.

I served it a little too soft but it was still great. The crust makes it all work, and the chocolate is an important ingredient. I garnished it with more fresh mulberries.

The whipped cream makes it light, I’ve done it with just yogurt but this was better. Yeah berries! I’m beginning to have a large stash in the freezer, not all mine, but still a great satisfaction to imagine eating them all winter.

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