New This Month

Ginger-Mango Cream Pie

This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.

  • Servings: 8

Source: Whole Living, March 2011


  • 1 1/2 cups plain granola
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  • 8 ounces Neufchatel cheese, room temperature
  • 3/4 cup 2% Greek yogurt
  • 2 tablespoons honey, plus more for drizzling
  • 1 teaspoon grated fresh ginger
  • 1 mango, sliced


  1. Heat oven to 375 degrees. Pulse granola and sugar in a food processor until finely chopped. Drizzle butter over granola mixture and pulse to combine. Press mixture into and up sides of a 9-inch pie dish. Bake until golden, about 10 minutes. Transfer to a wire rack and let cool.

  2. Beat cheese in a mixer until smooth. Add yogurt, honey, and ginger; beat until combined.

  3. Pour filling into prepared crust and chill in refrigerator until set, at least 6 hours and up to 1 day. Just before serving, arrange mango on top of pie and drizzle with honey.

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