Hold it right there — before you go running for the hills, notice that the "cream" in this recipe is actually Greek yogurt, providing you with a delicious, indulgent, and healthy summer dessert.
- 4 Cups Greek yogurt, such as Plain 2% Chobani Greek yogurt
- One 9-inch prepared graham cracker crust
- 1/4 Cup sugar
- 2 Cups mixed berries, such as strawberries, raspberries, blackberries, and blueberries
Place a fine-mesh sieve lined with 3 paper towels over a bowl. Pour the yogurt into the sieve and refrigerate at least 12 hours.
Preheat the oven to 350 degrees. Bake the graham cracker crust until fragrant and golden, about 7-10 minutes. Cool completely.
Discard the liquid from the yogurt and put the yogurt into a bowl. Stir in the sugar, then scrape the filling into the cooled piecrust. Cover and chill 2 hours. Serve topped with berries.