Eat Healthier In 2011 : Mixed Berry Pie WIth Lemon Cream

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