Grape-Nuts Greek Yogurt Pie with Sugared Cranberries
Grape-Nuts Cranberry Crust:
- 1 cup Grape Nuts Cereal
- 1/4 cup cranberry juice concentrate, thawed
- 1/4 teaspoon nutmeg
Greek Yogurt Filling:
- 8 ounces block-style cream cheese, room temperature
- 1 container (6-ounces) plain non-fat Greek yogurt
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or thawed cranberries
- 1/3 cup sugar
- Fresh mint
Place cereal in food processor container and process until finely crushed. In a medium bowl, mix with juice concentrate and nutmeg until well blended. Press onto bottom and up sides of 9-inch pie plate lightly coated with cooking spray. Bake at 350 degrees F for 5 minutes or until light golden brown. Cool completely on wire rack.
With an electric mixer, beat together cream cheese, yogurt, honey and vanilla for 5 minutes until well-combined and fluffy. Spoon into prepared pie crust and smooth top. Cover and refrigerate until set, at least 4 hours or preferably overnight.
When ready to serve, prepare sugared cranberries. Dip cranberries individually in water then roll in sugar. Dry on paper towel.
Top each slice with sugared cranberries and fresh mint.