Ingredients

• 2 cups Coconut Spice Homestyle Granola (240 g)
• ¼ cup Butter, melted
• 1 cup Heavy Cream (240 mL)
• ¼ cup Milk
• 1 Tbsp unflavored gelatin (60 mL)
• 2 cups Lemon Greek Yogurt (453 g)
• 2 Tbsp finely grated Lemon Zest, plus extra for garnish
• Blueberries, for garnish

Instructions

1. Place granola in a food processor and pulse until small crumbs appear. Add melted butter and process for 1 minute to fully combine.
2. Lightly spray a 9-inch pie pan with cooking spray. Press mixture into the bottom and up the sides. Chill in the refrigerator while you prepare the filling.

1. In a medium bowl, beat heavy whipping cream until stiff peaks form.
2. In a small pot, combine milk and gelatin. Let stand for 1 minute. Next, cook over low heat just until gelatin dissolves, stirring for about a minute and making sure the mixture does not boil. Remove from mixture from the heat.
3. Place yogurt and gelatin mixture in a medium bowl and whisk to combine. Fold yogurt mixture into the whipped cream with the lemon zest until well combined. Pour into prepared crust. Refrigerate at least 6 hours or overnight. Garnish with blueberries and additional zest and enjoy!