Cherry Yoghurt Cloud Pie with Granola Crust
Today’s post is sponsored by Mountain High Yoghurt, but my love for their delicious yogurt is all my own! When I first became a vegetarian, Mountain High Yoghurt was one of the only brands I could eat because it doesn’t have gelatin in it. So, I developed a love for this yoghurt many years ago. And when I learned that they were looking for bloggers, I was really excited!
I have a simple and easy recipe using their yoghurt. Cherry Yoghurt Cloud Pie with Granola Crust is a no-bake, delicious treat that can be eaten for breakfast or dessert. I love that it’s made with the simple goodness of Mountain high Yoghurt.
Hop over to the Mountain High Yoghurt website to sign up for the newsletter! While you’re there, take a look around, their website is simply beautiful!!! The layout, the colors; I spent a long time looking around there yesterday!
A little about Mountain High Yoghurt: “In 1976, Mountain High started making yoghurt using a traditional European method we fondly renamed “Cultured in the Cup” —a method we still use today. We mix the milk and cultures together and put that into the same cups that will be shipped to the store later. The cups sit in a warm room for several hours while the cultures work their magic: thickening the yoghurt and giving it its distinct creaminess and tang. Since we use only cultures to thicken our yoghurt, we don’t need to add any gelatin or funny stuff. And it’s not just any milk we use, either. Because we want the milk to taste perfect, we look for farms where they never treat the cows with growth hormones* and all of our products are made with just a few simple ingredients. All of this simplicity makes Mountain High awesome!”
“We believe that less is more.
We exist to embrace simple goodness.
Being true, practical, honest, while making the most of each day.
Being a multifaceted and sustainably minded product that lives beyond yoghurt.
We provide versatile and wholesome yoghurt at a great price.
Why Does Mountain High Yoghurt spell it “yogHurt” (with that extra H)?
Yoghurt or Yogurt–both spellings can be found in the dictionary. “Yoghurt” is more similar to how the word is spelled in many European countries. Since it was first produced back in the 1970s, Mountain High Yoghurt has been made the Old World way (it slowly turns into yoghurt while sitting in the cup) so our founders spelled yoghurt with an “h.” Today we consider the “h” stands for healthy lifestyle or for the hundreds of ways you can use Mountain High Yoghurt to add nutrition to any recipe or meal!”
For my Cherry Yoghurt Cloud Pie with Granola Crust you’ll want to use granola with no dried fruit. Coconut would be ok, but no raisins or cranberries or such.
The yoghurt can be full or low-fat, either one will work. I like the added flavor of the vanilla yoghurt in this.
The coconut milk will need to be refrigerated overnight so that it separates. Don’t shake the can before or after refrigerating. Each can will yield different amounts of coconut cream. I’ve had some that were mostly all coconut cream, and some that are about half coconut cream and half coconut water. Whichever way it goes, it’s all good; your pie will turn out great either way.
For the cherries, make sure to get a jar without heavy syrup. The ones I got came from the international market near my house, and I think they are just beautiful. I stood around in the store reading all the labels, and this one, cherries were the first ingredient. So many of them had sugar as the first ingredient.
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- 1 13.5-ounce can full-fat coconut milk
- 1 ½ cups plain granola
- 4 tablespoons melted coconut oil
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 1 cup vanilla yoghurt
- 1 cup jarred cherries
- Place the can of full-fat coconut milk in the refrigerator overnight.
- In a food processor, pulse granola with the coconut oil, until fine crumbs form. Transfer the granola mixture to a 9-inch pie pan and, using your hands, gently press it evenly onto the bottom and way up the sides of the pie pan. Refrigerate until firm, about 15 minutes.
- While the crust refrigerates, carefully scoop out the solid white portion (or the coconut cream) from the top of the can of coconut milk, and place it in a large bowl. Reserve the clear water for another use (like a smoothie).
- Add the vanilla and maple syrup to the coconut milk in the bowl, and beat with a hand mixer on high speed until soft peaks form, like whipped cream.
- Carefully fold yoghurt into the whipped coconut milk, and pour the mixture into the prepared pie crust. Cover loosely with plastic wrap of waxed paper, and refrigerate until set, at least 6 hours or up to 1 day.
- Just before serving, pour the jarred cherries over the yoghurt filling.
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