Mixed Berry Pie with Lactose Free Yogurt

  • Prep Time 20 min
  • Total Time 4 hr 40 min
  • Servings 10

Ingredients

Ingredients

1 1/3
cups finely crushed zwieback or graham crackers
2
tablespoons packed brown sugar
1
egg white, lightly beaten
2
tablespoons lactose free butter
3/4
cup Cascadian Farm® strawberry fruit spread
2
containers (6 oz each) Yoplait® Lactose Free French vanilla yogurt
6
cups raspberries, blueberries, blackberries or halved strawberries
Fresh mint sprigs

Directions

Directions

  • 1 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.
  • 2 Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
  • 3 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
162.1
% Daily Value
Total Fat
3.2g
5%
Saturated Fat
1.7g
9%
Cholesterol
7.8mg
3%
Sodium
37.1mg
2%
Total Carbohydrate
31.6g
10%
Dietary Fiber
5.1g
20%
Sugars
21.2g
Protein
3.0g
% Daily Value*:
Vitamin C
36.20%
36%
Calcium
8.40%
8%
Iron
3.80%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.