Red Berry Cream Cheese Pie

By Hklbrries

When glazing the pie, use a pastry brush first to gently cover berries. Drizzle as much remaining glaze as needed evenly over the top to give it a great sheen.

Ingredients

• 1 1/2 cups zwieback crumbs
• 4 tbsp reduced calorie butter substitute, melted
• 2 tsp finely grated lemon zest
• 12 ounces nonfat cream cheese
• 1/2 cup nonfat plain yogurt
• 2 eggs
• 2 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 2 pints strawberries, rinsed and hulled
• 1/2 pint raspberries, picked over
• 3/4 cup unsweetened apple juice concentrate, thawed
• 1 1/2 tsp cornstarch

Preparation

Step 1

Preheat oven to 350 F.

Mix together zwieback crumbs, melted butter substitute and 1 teaspoon lemon zest until well combined. Press the crumbs into the bottom of a 9 1/2 inch springform pan, pushing the crumbs up to about 1 inch around the sides. Bake for 5 minutes. Set aside.

Place the cream cheese, yogurt and eggs in a bowl and beat until smooth with an electric mixer. Add the remaining teaspoon of lemon zest, lemon juice and vanilla; mix well.

Pour the cream cheese mixture into the pan. Bake for 45 minutes or until firm and just set in the center. Cool to room temperature.

Arrange 1 pint of whole strawberries in a ring around the outer edge on top of the cheesecake. Arrange the raspberries in the center.

To make the glaze, mash remaining pint of strawberries with back of a fork. Place 1/2 cup mashed berries (reserve remainder for another use) in a small saucepan with the apple juice concentrate and cornstarch. Bring the mixture to a boil and cook, stirring, for 2 minutes. Remove from heat and let cool slightly.

Using a pastry brush, dab the glaze gently over berries on the pie. Drizzle as much as needed of the remaining glaze over pie so that the entire surface is covered in a thin glaze.

Chill pie for 4 hours before serving.