Berry Pie with Creamy Filling

Berry Pie with Creamy Filling

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Rated: 1
  • Makes: 10 servings
  • Prep 25 mins
  • Chill 3 hrs to 6 hrs
  • Cool 1 hr
  • Bake 10 mins
  • Carb Grams Per Serving: 25


  • 2 cups plain fat-free Greek yogurt
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • Nonstick cooking spray
  • 1 1/3 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
  • 3/4 cup low-calorie cranberry-raspberry drink
  • 1 tablespoon cornstarch
  • 6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
  • Fresh mint sprigs and/or Lemon Cream** (optional)
  • ** Lemon Cream:
  • 1 1/2 cups frozen light whipped dessert topping, thawed
  • 3/4 teaspoon finely shredded lemon peel


  1. For yogurt cheese: In a small bowl, combine yogurt powdered sugar, and vanilla. Cover and chill until ready to use.
  2. 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.
  3. Meanwhile, for 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. If desired, garnish with fresh mint and/or serve with Lemon Cream. Makes 10 slices.
  5. **Lemon Cream: In a small bowl, combine whipped dessert topping and lemon peel.

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 153 cal., 3 g total fat (1 g sat. fat), 8 mg chol., 79 mg sodium, 25 g carb. (3 g fiber, 14 g sugars), 7 g pro.

Diabetic Exchanges

Lean Meat (d.e): 1; Starch (d.e): 0.5; Fat (d.e): 0.5; Other Carb (d.e): 0.5; Fruit (d.e): 0.5; Mark as Free Exchange (d.e): 0