This healthy pie is made with fresh berries, a slimmed down zwieback crumb crust and a tangy low fat yogurt filling…yum!
1 1/3 cup finely crushed zwieback (about 17 slices)
2 tablespoons brown sugar
1 egg white, lightly beaten
2 tablespoons melted butter
Non-stick cooking spray
2 cups plain fat free Greek Yogurt
2 tablespoons powdered sugar
½ teaspoon vanilla
¾ cup low-calorie cranberry-raspberry drink
1 tablespoon cornstarch
6 cups fresh berries (raspberries, black
Berries, blueberries and/or halved strawberries
1 ½ cups frozen light whipped topping, thawed
¾ teaspoon finely shredded lemon peel
Prepare Crust: Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly into bottom and up side of prepared pie plate. Bake for 10-12 minutes or until edge is browned. Cool completely on a wire rack.
Prepare Filling: In a small bowl, combine yogurt, powdered sugar and vanilla. Cover and chill until ready to use.
Prepare Glaze: In a small saucepan, stir together cranberry-raspberry drink and cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Transfer to a small bowl. Cover surface with plastic wrap; let stand at room temperature for 1-2 hours or until cooled.
Spread yogurt mixture into crust. In a large bowl, gently toss berries and cooled glaze. Spoon over yogurt mixture. Cover with foil; chill for 3-6 hours before serving.
Prepare Lemon Topping: In a small bowl, combine whipped dessert topping and lemon peel. Serve each slice with lemon topping.
Yield: 10 servings
Total Fat 3.0g
Saturated Fat 1.0g