6 February marks Frozen Yogurt Day! Originally, the health-conscious trend of the 1970s spurred the creation of this frozen treat. However, it didn’t gain widespread popularity until the 1980s, when recipes improved to the frozen yogurt we know and love.

Frozen yogurt has come to be eaten almost as much as ice cream, and is served in just as many flavours and varieties. Frozen yogurt is a great source of calcium and potassium, but remember to still enjoy in moderation.

A healthier alternative to ice cream, frozen yogurt is also slightly more tart.  Eat it plain, or add toppings such as fresh fruit, fruit sauce, nuts, coconut, whipped cream – whatever you like! With a vast variety of flavours, there’s sure to be one out there for you.

This pie is just perfect to celebrate the occasion. Made with a few store-bought ingredients, it comes together fast yet still feels elegant.

Ingredients

1 pint blueberries (about 2 cups), divided
3 teaspoons Grand Marnier, divided
2 teaspoons granulated sugar, divided
1 (9-inch) ready-to-use graham cracker crumb crust
2 pints vanilla frozen yogurt, slightly softened