** Lemon Cream:


For yogurt cheese:

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

  • 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.

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.

  • 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.

**Lemon Cream:

  • In a small bowl, combine whipped dessert topping and lemon peel.

Nutrition Facts

153 calories; 3 g total fat; 8 mg cholesterol; 79 mg sodium. 25 g carbohydrates; 7 g protein;