Take advantage of fresh summer berries and enjoy this healthy, delicious and, best of all, diabetes friendly, Berry Pie! Recipe courtesy of Diabetic Living.
Ingredients
- 2 cups plain fat-free Greek yogurt
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- Nonstick cooking spray
- 1 1/3 cups finely crushed rusk (10 to 12 slices) or zwieback (about 17 slices)
- 2 tablespoons packed brown sugar
- 1 egg white, lightly beaten
- 2 tablespoons butter, melted
- 3/4 cup low-calorie cranberry-raspberry drink
- 1 tablespoon cornstarch
- 6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
- Fresh mint sprigs and/or Lemon Cream** (optional)
** Lemon Cream:
- 1 1/2 cups frozen light whipped dessert topping, thawed
- 3/4 teaspoon finely shredded lemon peel
Directions
- For yogurt cheese: In a small bowl, combine yogurt powdered sugar, and vanilla. Cover and chill until ready to use.
- Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed rusk 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.
- 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 cooled.
- Spread yogurt mixture into crust-lined pie plate. In a large bowl, gently toss berries and cooled glaze. Spoon over yogurt mixture. Cover; chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream. Makes 10 slices.
- **Lemon Cream: In a small bowl, combine whipped dessert topping and lemon peel.
Nutrition Facts Per Serving:
Servings Per Recipe: 10
PER SERVING: 153 cal., 3 g total fat (1 g sat. fat), 8 mg chol., 79 mg sodium, 25 g carb. (3 g fiber, 14 g sugars), 7 g pro.
PER SERVING: 153 cal., 3 g total fat (1 g sat. fat), 8 mg chol., 79 mg sodium, 25 g carb. (3 g fiber, 14 g sugars), 7 g pro.
Diabetic Exchanges: Lean Meat (d.e): 1; Starch (d.e): 0.5; Fruit (d.e): 0.5; Fat (d.e): 0.5; Mark as Free Exchange (d.e): 0; Other Carb (d.e): 0.5
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