Berry Pie with Creamy Filling

By Wollygator

Ingredients

• 1 16-ounce carton plain fat-free or low-fat yogurt
• 2 tbsp. powdered sugar
• 1/2 tsp. vanilla
• Nonstick cooking spray
• 1-1/3 cups finely crushed zwieback (about 17 slices)
• 2 tbsp. packed brown sugar
• 1 egg white, lightly beaten
• 2 tbsp. butter, melted
• 3/4 cup low calorie cranberry-raspberry drink
• 1 tbsp. cornstarch
• 6 cups fresh raspberries, blackberries, blueberries and/or halved strawberries
• Fresh mint sprigs, optional

Details

Servings 10
Preparation time 20mins
Cooking time 1890mins

Preparation

Step 1

1. For yogurt cheese, line a yogurt strainer, sieve or a small colander with three layers of 100-percent-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over a large bowl. Spoon yogurt into the strainer; cover with plastic wrap. Refrigerate 24 hours. Discard liquid in bowl. In a small bowl, combine yogurt cheese, powdered sugar and vanilla. Cover and chill until ready to use.

2. Preheat oven to 350 degrees. Coat a 9-inch pie plate with cooking spray. In a medium bowl stir together zwieback and brown sugar. Add egg white and melted butter; mix well. Press mixture evenly onto bottom and up sides of prepared pie plate. Bake for 10 to 12 minutes or until edge is brown. Cool crust completely on a wire rack.

3. Meanwhile, for glaze, in a small saucepan stir together cranberry-raspberry drink and cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Transfer to a small bowl. Cover surface with plastic wrap; let stand at room temperature for 1 to 2 hours or until cool.

4. Spread yogurt cheese mixture in crust. In a large bowl combine berries and cooled glaze, tossing gently. Spoon fruit over yogurt mixture. Cover and chill for 3 to 6 hours. If desired, garnish with fresh mint.

NOTE: Be sure to use a brand of yogurt that contains no gums, gelatin or fillers. These ingredients may prevent the whey from separating from the curd to make yogurt cheese.