Light Berry Pie with Creamy Filling | Midwest Living

Light Berry Pie with Creamy Filling

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Light Berry Pie with Creamy Filling

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  • Makes: 10 servings
  • Prep 25 mins
  • Chill 3 hrs to 6 hrs
  • Cool 1 hr
  • Bake 10 mins

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Ingredients

  • 2 cups plain fat-free Greek yogurt
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • Nonstick cooking spray
  • 1 1/3 cups finely crushed rusk (10 to 12 slices) or zwieback (about 17 slices)
  • 2 tablespoons packed brown sugar
  • 1 egg white, lightly beaten
  • 2 tablespoons butter, melted
  • 3/4 cup low-calorie cranberry-raspberry drink
  • 1 tablespoon cornstarch
  • 6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
  • Fresh mint sprigs and/or Lemon Cream** (optional)
  • ** Lemon Cream:
  • 1 1/2 cups frozen light whipped dessert topping, thawed
  • 3/4 teaspoon finely shredded lemon peel

Directions

  1. For yogurt cheese: In a small bowl, combine yogurt powdered sugar, and vanilla. Cover and chill until ready to use.
  2. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed rusk and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
  3. Meanwhile, for 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 to 2 hours or until cooled.
  4. Spread yogurt mixture into crust-lined pie plate. In a large bowl, gently toss berries and cooled glaze. Spoon over yogurt mixture. Cover; chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream. Makes 10 slices.
  5. **Lemon Cream: In a small bowl, combine whipped dessert topping and lemon peel.

Nutrition Facts

(Light Berry Pie with Creamy Filling)

Servings Per Recipe 10, sugar (g) 14, pro. (g) 7, Trans fatty acid (g) 0, fiber (g) 3, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, carb. (g) 25, Mark as Free Exchange () 0, Fat () 1, Lean Meat () 1, Other Carb () 1, Thiamin (mg) 0, vit. A (IU) 99, Carb Choice () 2, vit. C (mg) 32, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 79, Potassium (mg) 118, calcium (mg) 71, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 14, cal. (kcal) 153, Fat, total (g) 3, chol. (mg) 8, sat. fat (g) 1, iron (mg) 0, Fruit () 1, Starch () 1

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