Berry Pie with Creamy Filling

Berry Pie with Creamy Filling

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From: Diabetic Living Magazine

This healthy pie recipe is made with fresh berries, a slimmed-down zwieback crumb crust, and a tangy yogurt filling and then served with mint sprigs and a colorful low-calorie fruit glaze.

Ingredients 10 servings

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Original recipe yields 10 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1⅓ 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
  • 2 cups plain fat-free Greek yogurt
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla
  • ¾ cup low-calorie cranberry-raspberry drink
  • 1 tablespoon cornstarch
  • 6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
  • 1½ cups frozen light whipped dessert topping, thawed
  • ¾ teaspoon finely shredded lemon peel
  • Fresh mint sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. Prepare crust: 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.
  2. Prepare filling: In a small bowl, combine yogurt, powdered sugar, and vanilla. Cover and chill until ready to use.
  3. Meanwhile, prepare 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 with foil; chill for 3 to 6 hours before serving.
  5. Prepare lemon topping: In a small bowl, combine whipped dessert topping and lemon peel.
  6. Serve each slice with fresh mint (optional) and lemon topping.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 153 calories; 3 g fat(1 g sat); 3 g fiber; 25 g carbohydrates; 7 g protein; 14 mcg folate; 8 mg cholesterol; 14 g sugars; 99 IU vitamin A; 32 mg vitamin C; 71 mg calcium; 0 mg iron; 79 mg sodium; 118 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 lean protein, ½ fat, ½ fruit, ½ other carbohydrate, ½ starch

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