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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
4 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Prepare crust: 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.

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

  • 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.

  • 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.

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

  • Serve each slice with fresh mint (optional) and lemon topping.

Nutrition Facts

153 calories; protein 6.6g 13% DV; carbohydrates 25.3g 8% DV; dietary fiber 2.9g 12% DV; sugars 13.8g; fat 3g 5% DV; saturated fat 1.5g 7% DV; cholesterol 7.6mg 3% DV; vitamin a iu 98.6IU 2% DV; vitamin c 31.9mg 53% DV; folate 14.1mcg 4% DV; calcium 70.7mg 7% DV; iron 0.4mg 2% DV; magnesium 12mg 4% DV; potassium 118.1mg 3% DV; sodium 79.4mg 3% DV.