Perfectly Peachy, Yogurt and Museli Pie:

This tasty treat was adapted from a recipe that I originally found in Food & Wine, and I've turned it into just the type of recipe I disdain as a nutritionist: a dessert made with "health foods". Keep in mind that although the two main ingredients are yogurt and homemade museli, there isn't too much that's actually healthy about this recipe, but it's so delicious, I'm sure you wont mind! After playing with the original recipe to create my own version, I can honestly say that this pie has climbed to the top of my favorites list. The Greek yogurt adds a tang which balances out the sweetness of the peach preserve topping. Plus, the crust cooks up to provide the perfect crunch, with little bits of dried fruit dispersed throughout.

Perfectly Peachy, Yogurt & Museli Pie
1 cup all-purpose flour
1/3 cup sugar
1/2 cup homemade museli
Pinch of salt
2 tablespoons unsalted butter
1/4 cup canola oil
1 cup low-fat plain Greek yogurt
2 large eggs, lightly beaten
1/4 cup sugar
3 tablespoons fresh meyer lemon juice
1 teaspoon pure vanilla extract
1/2 cup warmed peach preserves

1. Preheat the oven to 350 degrees.
2. In a food processor, combine the flour, sugar, museli and salt. Pulse 3 or 4 times to chop up some of the dried fruit.
3. In a large skillet, melt the butter in the oil. Add the museli mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly.
4. Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled.
5. Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center.
6. Let stand at room temperature for 5 minutes.
7. Warm the peach preserves in a sauce pan, pour on top of the yogurt and gently spread in a thin, even layer.
8. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.

Enjoy.