Berry Pie with Creamy Filling

Prep
25 m
Cook
Ready In
4 h 35 m

Recipe By: 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

- 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)

Directions

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.