Lemon-Berry Mini Freezer Pies

Nicolette Stramara

by | Read time: 2 minutes

You could go with the American flag fruit pizza or spend hours making a three-layered cake. But you want your Fourth of July recipe to pop, sparkle and amaze. This is no easy mission. You’ll need to hone in on a few tried-and-true tricks to do it right. First, give the crowd a mouthwatering experience. (Ice-cold treat: check!) Next, make sure the flavors set off like a firecracker. (Is there anything more summery than lemonade and berries? Check!) And last but far from least, don’t skimp on the red, white and blue. (Cream cheese, coconut milk and a bushel of berries creates a patriotic pie. Colors: check!) Now head to the kitchen and earn your stripes.

3 Mixed-Berry Mini Freezer Pies Stacked on Marble Counter | Vitacost.com/blog

Makes 6 mini pies

Macros per serving: 200 calories | 9 g protein | 11.8 g carbs | 14.3 g fat | 7.8 g sugar | 1.5 g fiber

Freezer Pies

2 scoops ARO Vanilla Whey Protein Complex PLUS
2 Tbsp. Vitacost Organic Raw & Unfiltered Honey
1/4 cup cream cheese, softened
3 Tbsp. coconut milk
5 Tbsp. lemon juice
1/4 cup Vitacost Organic Coconut Oil


3/4 cup mixed berries (blueberries, raspberries, strawberries, blackberries)


  1. Prepare a muffin pan with 6 silicone cupcake liners or paper liners. Set aside.
  2. Add protein powder, honey, cream cheese, coconut milk and lemon juice to a food processor and blend until smooth.
  3. While processor is on, slowly add coconut milk. Continue to blend until mixtures is well combined.
  4. Pour mixture into prepared muffin pan, filling each well about 2/3 full.
  5. Top each pie with mixed berries of your choice. Place on flat surface in freezer and let set for at least 2 hours, or until pie filling is fully frozen.
  6. When ready to eat, remove pies from cupcake liners and let sit at room temperature for 5-10 minutes.