This frozen yogurt pie had a graham crust, a fresh blueberry topping and the center is yogurt with whipping cream that is then frozen. A very cool and light dessert.
Preheat oven to 350 degrees F.
Grease a pie plate with butter.
Combine the wafer crumbs, sugar and melted butter together in a small bowl.
Transfer to the pie plate and use your fingertips to press down the crust to the bottom of the pan.
Place into the preheated oven and bake for 10-12 minutes.
Remove and let cool completely before putting in the filling.
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat until the cream has formed stiff peaks. Place into the refrigerator while you prepare the rest of the filling.
Meanwhile, in a large bowl, combine the yogurt, lemon juice and lemon zest. Fold the whipped cream into the yogurt mixture. Fill the cooled pie crust and place into the freezer for at least 4 hours before serving.
Make the sauce at the same time as you are making the yogurt pie so it will be cooled when you use it to top the frozen yogurt pie.
Heat blueberries, 1/3 C sugar, water, cornstarch (or arrowroot) and lemon juice in a small sauce pan until thick (will coat the back of spoon). Let cool then pour over cheesecake mixture and chill.
To serve, cut a slice and spoon blueberry sauce on top.