Mixed Berry Pie with Lactose Free Yogurt

Treat your family to this mixed berry pie that’s made using Cascadian Farm® fruit spread and Yoplait® Lactose Free yogurt - a flavorful dessert.

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Servings 10

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ingredients 8
Prep Time 20 min
Total Time 4 hr 40 min

Ingredients

1 1/3: cups finely crushed zwieback or graham crackers

2: tablespoons packed brown sugar

1: egg white, lightly beaten

2: tablespoons lactose free butter

3/4: cup Cascadian Farm® strawberry fruit spread

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

6: cups rasbpberries, blueberries, blackberries or halved strawberries

: Fresh mint sprigs

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Directions

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.