Mixed berry yogurt pie

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For the dough:

  • – 7 oz oatmeal cookies
  • – 3 oz butter
  • – 3 tbsp sugar

For the filling:

  • – 3 natural yogurts
  • – 1 can condensed milk
  • – 1 can evaporated milk, refrigerated
  • – ¾ cup lemon juice
  • – 1 tsp vanilla extract
  • – 2 envelopes unflavored gelatin

For the topping:

  • – 3.5 oz raspberries
  • – 3.5 oz blueberries
  • – 3.5 oz strawberries
  • – ¾ cup orange juice
  • – 5 gelatin leaves


For the crust: grind the oatmeal cookies with sugar, add the melted butter, and mix. Distribute the batter in individual molds or in one 9-inch baking pan and bake for 15-20 minutes.

For the filling: hydrate the unflavored gelatin with 1/3 cup of water and allow to set. Beat the evaporated milk until it has doubled its volume, then add the unflavored yogurts, condensed milk and lemon juice. Microwave the gelatin for 15 seconds (it must be liquid) and add some of the evaporated milk mixture, dissolve well and add the gelatin to the mixture. Beat some more to combine everything and pour the mixture into the molds over the base of cookies. Refrigerate for 4 hours.

For the topping: hydrate the gelatin leaves in cold water for 5 minutes. Put the berries and orange juice in a pot and cook until the mixture is hot; stir carefully so as not to mash the raspberries and blueberries. Remove the gelatin leaves from the water (they will be very soft) and squeeze well before adding to the berry mixture. Stir until it melts and pour over the yogurt filling.

Refrigerate the pie (or pies) for at least 2 hours or until the gelatin has set.