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


Recipe Summary test

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

1 slice
153 calories; protein 6.6g; carbohydrates 25.3g; dietary fiber 2.9g; sugars 13.8g; fat 3g; saturated fat 1.5g; cholesterol 7.6mg; vitamin a iu 98.6IU; vitamin c 31.9mg; folate 14.1mcg; calcium 70.7mg; iron 0.4mg; magnesium 12mg; potassium 118.1mg; sodium 79.4mg.

1 lean protein, 1/2 fat, 1/2 fruit, 1/2 other carbohydrate, 1/2 starch