Our strawberries have been growing great, but the raccoon in our backyard has gotten to them before us! Our only other fruit is from this little (hopefully to grow bigger) blueberry bush.
The dessert for tonight is a take on the Rhubarb Custard Pie. I used the same recipe with these changes:
- Substituting 1 pint blueberries for the rhubarb.
- Eliminating the crumb topping.
- Adding the following to the original recipe - 6 oz in additional yogurt, 1 extra egg, 1 extra TBSP flour.
|I used Vanilla Chobani Yogurt.|
So all in all you will use 12 ounces of Chobani yogurt, 5 TBSP of flour, 3 eggs, and 1 cup of sugar. Then add in the pint of blueberries. Bake at 400 degrees for 10 minutes, then lower the oven to 350 degrees for 35 minutes.
|Just whisk it all together and add the blueberries.|
|This bakes up like a cheesecake in a pie!|