MIXED BERRY YOGURT PIE

Mixed Berry Yogurt Pie image

Treat your family to this mixed berry pie that's made using Cascadian Farm® fruit spread and Yoplait® Lactose Free yogurt - a flavorful dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h40m

Yield 10

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 200, Carbohydrate 37 g, Cholesterol 5 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 60 mg, Sugar 25 g, TransFat 0 g