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Skinny Mixed Berry Pie with Lemon Cream
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Prep Time:
20 minutes
Total Time:
4 hours 40 minutes
Creamy Greek yogurt replaces cream cheese in a healthier glazed berry pie with significantly less fat and cholesterol.
Ingredients:
  • Nonstick cooking spray
  • 1 1/3 cups finely crushed zwieback or graham crackers
  • 2 tablespoons packed brown sugar
  • 1 egg white, lightly beaten
  • 2 tablespoons butter, melted
  • 3/4 cup Cascadian Farm™ organic strawberry fruit spread
  • 2 containers (6 oz) honey vanilla Greek yogurt
  • 6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
  • Fresh mint sprigs and/or Lemon Cream* (optional)
Instructions:
  • Preheat your oven to 350°F. Grease a 9-inch pie plate with nonstick cooking spray. Mix finely crushed zwieback and brown sugar in a medium bowl. Combine with egg white and melted butter until fully blended. Press the mixture evenly onto the bottom and up the sides of the pie plate. Bake for 10 to 12 minutes until the edges are golden brown. Allow to cool completely on a wire rack.
  • In a small saucepan over medium-low heat, melt the fruit spread until smooth. Transfer the glaze to a large bowl and allow it to cool slightly.
  • Smoothly spread the creamy yogurt into the pie crust. Combine the berries and fruit spread in a large bowl and gently toss. Carefully spoon the mixture over the yogurt. Cover and refrigerate for 3 to 6 hours before enjoying. Optional: decorate with fresh mint or indulge with Lemon Cream on the side.

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