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Ingredients

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** Lemon Cream:

Directions

For yogurt cheese:
  • In a small bowl, combine yogurt powdered sugar, and vanilla. Cover and chill until ready to use.

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Instructions Checklist
  • Preheat oven to 350°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.

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Instructions Checklist
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.

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  • 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.

Instructions Checklist
**Lemon Cream:
  • In a small bowl, combine whipped dessert topping and lemon peel.

Nutrition Facts

153 calories; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 8 mg cholesterol; 79 mg sodium. 118 mg potassium; 25 g carbohydrates; 3 g fiber; 14 g sugar; 7 g protein; 0 g trans fatty acid; 99 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 0 mg iron;

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