One grocery staple in nearly every home is milk. Many people get their weekly supply of milk at the Saratoga Farmers’ Market. Battenkill Valley Creamery sells its whole, reduced fat, fat free and chocolate milk, plus half and half in glass returnable bottles. Another unique product the farm sells is its cream-top un-homogenized milk. Other dairy products available at the Saratoga Farmers’ Market on Wednesdays include both cows’ and goats’ milk cheeses, and yogurt from Sweet Spring Farm and Homestead Artisans at Longview Farm. [Saturday markets feature these farms and more!]
You’ll also find plenty of blueberries at the Saratoga Farmers’ Market. The wet and warm weather has resulted in a banner year for plump blueberries. Be sure to get extra blueberries because they’re so easy to freeze; place unwashed blueberries on a tray in a single layer, freeze then transfer to a plastic freezer bag. Wash berries before use.
The recipe below is very quick to make, but plan to leave it in the freezer for 4 hours so it can firm up. The gluten-free crust tastes great and holds its shape well. Give this crust a try even if you can eat regular crust. The garbanzo bean flour and ground flax seed make this an exceptionally healthy crust.
Frozen Yogurt & Blueberry Pie with Gluten-free Crust
1 cup plain Greek yogurt*
¼ cup reduced fat sour cream
¼ cup maple syrup*
1 pint (2 cups) blueberries*
1 cup garbanzo bean flour
1 cup ground flax seed
½ cup vegetable oil
2 tablespoons maple syrup*
To make crust combine all ingredients and press it into a pie plate. Bake at 350 for 15 minutes. Allow to cool before filling.
For filling, cream together yogurt, sour cream and maple syrup. Spread into a pre-baked pie crust. Top with a single layer of blueberries. Place in freezer for 4 hours before serving. Serve frozen directly from the freezer. Makes 8 servings.
Nutrition per serving: 350 calories, 23 g fat, 3.5 g saturated fat, 5 mg cholesterol, 30 mg sodium, 30 g carbohydrate, 7 g fiber, 10 g protein.