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Mixed Berry Pie with Lactose Free Yogurt

Prep 20 min
Total 4 hr 40 min
Ingredients 8
Servings 10

Bake this delicious pie layered with Cascadian Farm® fruit spread and Yoplait® vanilla yogurt topped with berries – perfect dessert for a crowd. MORE + LESS -

Ingredients

1 1/3

cups finely crushed zwieback or graham crackers

tablespoons packed brown sugar

egg white, lightly beaten

tablespoons lactose free butter

3/4

cup Cascadian Farm® strawberry fruit spread

containers (6 oz each) Yoplait® Lactose Free French vanilla yogurt

cups raspberries, blueberries, blackberries or halved strawberries

Fresh mint sprigs

Directions

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1

Preheat 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.
2

Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
3

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.