Whisk the yogurt, ricotta, sugar, and cocoa powder in a large bowl until thoroughly combined & creamy.
Divide the mixture among the six pie crusts.
Top with the fresh berries.
Serve immediately!
Note: For a thicker filling, I used honey flavored Greek style yogurt.
Note: I was unable to find the mini graham cracker pie crusts, so I used shortbread tart cups.
Note: Just to try something different, I added about 1/2 tsp. instant espresso coffee to the filling- yum!
Ingredients
Directions
Whisk the yogurt, ricotta, sugar, and cocoa powder in a large bowl until thoroughly combined & creamy.
Divide the mixture among the six pie crusts.
Top with the fresh berries.
Serve immediately!
Note: For a thicker filling, I used honey flavored Greek style yogurt.
Note: I was unable to find the mini graham cracker pie crusts, so I used shortbread tart cups.
Note: Just to try something different, I added about 1/2 tsp. instant espresso coffee to the filling- yum!
