In these mini raspberry frozen yogurt pies there is a chewy, raspberry fig bar for a crust and for the filling, there's a fresh raspberry puree folded into a vanilla greek yogurt and whipped cream mixture.
In a food processor, add in the fig bars. Pulse until it's a ground meal texture. No large chunks should be left.
Pour in the melted butter and pulse until evenly distributed.
Divide the ground fig bars into 6 cups in a silicone cupcake mold.
Firmly press the ground mixture into the bottom of each cup. Set aside.
Wipe out any bits of the ground fig bars out of the food processor. Add the raspberries and pulse until puree forms. Set aside.
In a large mixing bowl, add in the heavy cream. Whip on medium until soft peaks form.
Add in the powdered sugar and continue whipping until stiff peaks form.
Add in the greek yogurt and beat until incorporated.
Hold the sieve over the mixture and pour the raspberry puree in. Using a spatula, press the juice through the sieve until all that remains are the seeds.
Scrape the outside of the sieve to get any remaining puree.
Fold the puree into the greek yogurt/whipped cream mixture.
Pour the filling on top of the fig bar crust.
Gently tap the silicone pan on the counter to even out the filling and get any air bubbles out of the filling.
Place into the freezer and let freeze for at least 2 hours or until they're solid and can be popped out of the pan.
In a small saucepan, add in the sugar and cornstarch. Stir to mix well.
Add the raspberries into a food processor and pulse until a puree forms. Add the puree into the sieve and press the juice through until all that's left are the seeds. You can skip the food processor and push the raspberries through the sieve into the saucepan.
Add the water and whisk to combine. Place over medium heat and continue whisking.
Once the raspberry sauce comes up to a boil, let boil for 1 ½ to 2 minutes until the cornstarch is no longer milky and the sauce has thickened.
Place into a bowl and cover. Place into the fridge to chill.
Place a frozen yogurt pie onto a place and serve with a drizzle of raspberry sauce.