Source: Midwest Living

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Recipe Summary

prep:
25 mins
chill:
3 hrs
cool:
1 hr
bake:
10 mins
total:
4 hrs 35 mins
Servings:
10
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Ingredients

Ingredient Checklist
** 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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  • 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; fat 3g; cholesterol 8mg; saturated fat 1g; carbohydrates 25g; mono fat 1g; insoluble fiber 3g; sugars 14g; protein 7g; vitamin a 98.6IU; vitamin c 31.9mg; niacin equivalents 0.4mg; folate 14.1mcg; sodium 79mg; potassium 118mg; calcium 71mg; iron 0.4mg.
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