75% less total fat • 71% less cholesterol than the original recipe. Thick and creamy Greek yogurt takes the place of cream cheese in this glazed berry pie.
Skinny Mixed Berry Pie with Lemon Cream
- Prep Time 20 min
- Total 4 hr 40 min
- Servings 10
- Ingredients 9
Ingredients
- 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™ organic strawberry fruit spread
- 2 containers (6 oz) honey vanilla Greek yogurt
- 6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
- Fresh mint sprigs and/or Lemon Cream* (optional)
Instructions
-
Step1Preheat 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.
-
Step2Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
-
Step3Spread 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.
Nutrition
200
Calories
4g
Total Fat
5g
Protein
37g
Total Carbohydrate
24g
Sugars
Nutrition Facts
Serving Size: 1 pie slice
- Calories
- 200
- Calories from Fat
- 35
- Total Fat
- 4g
- 0%
- Saturated Fat
- 2g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 0%
- Sodium
- 70mg
- 0%
- Total Carbohydrate
- 37g
- 0%
- Dietary Fiber
- 4g
- 0%
- Sugars
- 24g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 25%
- 25%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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