Mixed Berry Pie with Lactose Free Yogurt

Name: Mixed Berry Pie with Lactose Free Yogurt
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps packed brown sugar; 2 Tbsps lactose free butter; 1 egg white, lightly beaten; 340 grams containers each) Yoplait® Lactose Free French vanilla yogurt; 315 milliliters finely crushed zwieback or graham crackers; 1 sprig Fresh mint; 1 liters raspberries, blueberries, blackberries or halved strawberries; 177 milliliters Cascadian Farm® strawberry fruit spread

This recipe serves 10. One portion of this dish contains around 4g of protein, 4g of fat, and a total of 222 calories. A mixture of mint sprigs, graham crackers, lactose free vanilla yogurt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 4 hours and 40 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 350F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar.

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Cooking Spray

Brown Sugar

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Bowl

Oven

Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate.

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Egg Whites

Butter

Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.

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Wire Rack

Oven

Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat.

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Glaze

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Sauce Pan

Transfer to a large bowl; cool slightly.

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Bowl

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.

Ingredients you will need

Crust

Fresh Mint