Blackberry Frozen Yogurt Pie With Cracker Crust

One more thing. I’m not someone who likes desserts overly sweet. But the Ritz crust is not something I’ll ever try again. It was oily and not sweet enough. Stick with graham crackers, folks!

Cannot digest heavy cream but I am fine with greek yogurt. Any substitutions for the heavy cream? Maybe coconut milk?

At the bottom of the ingredients list there is a link to ingredient substitutes. Coconut cream is listed as substitute for heavy cream, as are some other things.

Really surprised by this one. It looked so promising. Found this to be lacking sweetness in a BIG way. My husband agreed. Anyone else? I reread the recipe to make sure I didn’t measure wrong.

Coconut CREAM can be used in this recipe; it whips just like heavy cream. There are 2 ways to get coconut CREAM: buy it in cans, OR use CANNED FULL FAT coconut milk. To get the cream out of the milk: Refrigerate 1-2 unopened cans FULL FAT Coconut Milk 12-24 hours. Do NOT shake can prior to opening! When chilled can is opened, the fat will have solidified & will have risen to the top. Skim fat off liquid milk carefully; use a chilled bowl & beaters to whip the fat, exactly as with heavy cream

Blackberries really range from tart to sweet. I'd recommend tasting your berries (whole and at the puree stage) and adjusting sugar and lemon juice until you get a sweetness you find pleasing. (Perhaps even a little extra sweet since the sweetness doesn't come across as much when frozen?)

What about graham crackers. Ritz crackers seem too salty

How would blueberries do as a substitute for blackberries?

I have just discovered making crusts with Biscoff cookies (the slightly spiced cookies handed out on a certain airline) ~ think it would be great with this recipe!!

Used mixers berries instead of only blackberries as that’s what they had at the store. I liked the lightness of this and appreciated that it wasn’t too sweet but I would make some tweaks if I made it again. Maybe add a tiny bit of sugar to the cream? Also I’m wondering if one could use something instead of the condensed milk - it doesn’t use the whole can and there’s nothing else I would use that ingredient for, hate to waste it.

This was delicious! I made this according to the recipe but substituted farmers market blueberries for the blackberries. I added 1.5 T sugar and don’t skip the lemon juice — it adds a critical tartness to the fruit. Our whole family really enjoyed the crust with Ritz crackers. A shortbread crust would also be yummy but then it might be too rich. This is a family keeper! And easy enough to make.

While your idea of using creamers is not a bad one, you may find they don't have substance enough to meet the whipped cream needs for this recipe. I have always found using either canned coconut cream or 1-2 cans unopened FULL FAT coconut milk - check labels very carefully - that's been refrigerated in the can[s] 12-24 hours; open the can, skim off the solidified fat on the top, then whip it as with heavy cream, has been most successful. Very smooth & tasty, with little to no coconut taste

This makes a summer splash! I modified it slightly. Used graham cracker brown sugar crust w/ pinch of salt; doubled the raspberries to 12 oz. and substituted Honey for sugar with 2 Tbs of lemon juice; Re filling, whip the cream half way then add 1/8 of a cup condensed milk to cut down on sweetness & 1/2 Ts. of vanilla, add a cup of Raspberry Siggy to deepen the flavour, add 2 heaping Tbs. of Greek yogurt, and a dollop of Cool Whip (keeps filling light). Everyone wanted 2 servings! Thanks!

Made it with the saltine crust and I agree with Louisa that it was not sweet enough. I also had trouble finding the sweet spot between rock-solid frozen and thawed mush when thawing the pie.