Ingredients:
For the crust:
1 1/2 cups ground whole-grain oats or almond flour (fiber-rich and Mediterranean-friendly)
1/4 cup extra virgin olive oil (instead of butter)
2 tablespoons honey
For the filling:
1 1/2 cups low-fat Greek yogurt (high-protein and Mediterranean-approved)
1 1/2 cups part-skim ricotta cheese (light and creamy)
1/4 cup honey (natural sweetener)
1 teaspoon vanilla extract
Zest of 1 lemon
For the topping:
2 cups fresh or frozen blueberries
2 tablespoons honey
1/4 cup fresh-squeezed orange juice
1 teaspoon cornstarch dissolved in 1 tablespoon water
Fresh mint leaves for garnish (optional)
Instructions:
Prepare the crust:
Preheat your oven to 350°F (175°C).
In a bowl, combine the ground oats or almond flour, olive oil, and honey until the mixture resembles a moist crumble.
Press the mixture into a 9-inch pie dish to form a crust. Bake for 10 minutes, then let cool completely.
Make the filling:
In a mixing bowl, whisk together Greek yogurt, ricotta cheese, honey, vanilla extract, and lemon zest until smooth and creamy.
Spread the filling evenly into the cooled crust. Cover and refrigerate for 3-4 hours, or until set.
Prepare the blueberry topping:
In a saucepan, combine blueberries, honey, and orange juice. Cook over medium heat until the berries soften and release their juices.
Stir in the cornstarch mixture and cook for 1-2 minutes until thickened. Remove from heat and cool completely.
Assemble the pie:
Once the filling is set, spoon the cooled blueberry topping over the yogurt-ricotta layer.