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Being a busy mama, sometimes the best recipes are the easy ones. After the holidays, the bonus is if the dessert is a little better for you. My jeans and waistline are thanking me for this one!
Being that I’m such a desserts girl, most of my “me moments” revolve around relaxing with a delicious sweet at the end of the night. All day I chase my three-year-old son and work on recipes so when my toddler’s head hits the pillow, it officially becomes my “me moment”. I’m all for a bowl of ice cream, but while at Walmart I laid eyes on some new Müller® ice cream inspired yogurts. Seriously! As I nestled into the couch with my blanket and caught up on some DVR’ed shows, this yogurt was the perfect indulgent.
Since I’ve hit it heavy sugar wise this last month, I knew this would be a great ice cream alternative. Perfect timing, Müller®. It doesn’t hurt that the ice cream inspired flavors are some of my favorites. Raspberry chocolate chip, mint chocolate chip and vanilla bean are the three flavors that are available. I haven’t tried the mint chocolate chip or vanilla bean, but that raspberry chocolate chip is heavenly. It has tons of tiny chocolate bits throughout it with a nice tart raspberry flavor.
I made a delicious raspberry cream pie with the yogurt, but these are also perfect to eat as on-the-go snacks or even a light breakfast option. Müller® ice cream inspired yogurt allows you to indulge a bit and gives just the right amount of wrong.
Let me show you how I put this pie together. This is an unnecessary step because sometimes you can’t plan your “me moment”. You can easily pick up a chocolate crust at the store and make this recipe even easier.
First get some chocolate cookies or wafers and add them in your food processor. Process on high for about 1 minute until all that’s left are crumbs. Place it in the bowl with your granulated sugar and melted butter. Give it a stir. It will look like sand. Press it into a 9 inch pie plate and bake for 12 minutes at 350 degrees.
Next, add in a tub of light cool whip, 6 oz. container of raspberries that have been mashed up with 1 tablespoon of sugar, and 2 5.3 oz. containers of Müller® ice cream inspired raspberry chocolate chip yogurt. Give it a fold to combine everything.
Place in a completely cooled crust. Again, there is no waiting for the crust to cool with a store-bought graham cracker/cookie crust.
To go over my slices, I made a quick and fresh raspberry drizzle. I mashed some clean raspberries through a mesh strainer and discarded the seeds. I whisked in 1 tablespoon of sugar to take a little zing out of the berries. Because everyone will need exacts, here’s the full recipe.
Easy Raspberry Cream Pie
- 9 oz . ( 40 chocolate wafers)
- 6 T . unsalted butter , melted
- 1 1/2 T . granulated sugar
- 6 oz . fresh raspberries
- 1 T . granulated sugar
- 1 8 oz . container light cool whip
- 2 5.3 oz Müller® Raspberry Chocolate Chip Yogurts
- 4 oz . fresh raspberries
- 1 T . granulated sugar
- Add the chocolate cookies or wafers in your food processor. Process on high for 1 minute until the wafers are completely crumbs. If you don't have a food processor, feel free to place them in a freezer bag and crush them with a rolling pin.
- Place crumbs in a medium bowl with the sugar and butter. Stir to combined. The crumbs will look like wet sand.
- Press the crumbs into a 9 inch pie plate. Place in a 350 degree oven and bake for 12 minutes. Set aside to cool completely. If it's the least bit warm, it will make your filling soupy.
- In a medium bowl, mash the raspberries and sugar. Leave some raspberries whole, but mash them enough to get the juices flowing.
- Add in the cool whip and yogurt. Fold in.
- Place in the cooled crust and spread out evenly.
- With a mesh strainer and a small bowl, mash the raspberries and discard the seeds.
- Add the granulated sugar and whisk until combined.
- Serve with a handful of raspberries and some chocolate shavings.
If you want to give this yogurt a try, you can get a coupon for $1 off in your January 4th Sunday paper. It’s a great deal and is valid January 4 – February 15, 2015.
What’s your favorite “me moment” indulgence?