<< Back to Recipe Page
Mixed Berry Pie with Lactose Free Yogurt
cups finely crushed zwieback or graham crackers
tablespoons packed brown sugar
egg white, lightly beaten
tablespoons lactose free butter
cup Cascadian Farm® strawberry fruit spread
containers (6 oz each) Yoplait® Lactose Free French vanilla yogurt
cups raspberries, blueberries, blackberries or halved strawberries
Fresh mint sprigs
Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback 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.
Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint.
No nutrition information available for this recipe.
©2017 ®/TM General Mills All Rights Reserved