I got the idea to make these mini-pies from a food magazine featuring a heavy (fattening but delicious looking) real fruit and real pie filling.  Instead of following the recipe, I just mimicked the photo with different (healthier) ingredients.  I used vanilla Greek yogurt (and added a little stevia extract for sweetness and vanilla extract for a kick of flavor) and pre-made mini-pie crusts.  I poured the flavored yogurt into the mini-pie crusts and topped it with fresh blueberries and blackberries. Then, I threw them into the freezer for about 30 minutes (made them before dinner so they’d be ready after dinner) and it gave them a good chill and texture, but not completely frozen. It’s just the perfect size and filler for a post-dinner summer dessert.

The other weekend I photographed “Cam and Field Day” (twins’ first birthday party.) Brian was great and helped me with my equipment and helped me set up the photo station for the kiddos and families at the birthday party.

Hop on over to my photography blog to check out the two-part blog entries. There were so many priceless shots of the adorable kiddos experiencing the party.

Part One: Click here to view more fun images!

Part Two: Click here to view more fun images!

This one deserves another photo…