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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 3 g total fat; 1.5 g saturated fat; 8 mg cholesterol; 79 mg sodium. 118 mg potassium; 25.3 g carbohydrates; 2.9 g fiber; 14 g sugar; 6.6 g protein; 99 IU vitamin a iu; 32 mg vitamin c; 14 mcg folate; 71 mg calcium; 12 mg magnesium;