Nonstick cooking spray
1 1/3 cups finely crushed zwieback or graham crackers
2 tablespoons packed brown sugar
1 egg white, lightly beaten
2 tablespoons butter, melted
3/4 cup Cascadian Farm® strawberry fruit spread
2 containers (6 oz) Yoplait® honey vanilla Greek yogurt
6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
Fresh mint sprigs and/or Lemon Cream* (optional)
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 and/or serve with Lemon Cream.
Source Eat Better America
That looks yummy!
ReplyDeletewow... looks scrumptious... thanks for the follow... following back...
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