Mixed Berry Pie with Lactose Free Yogurt

  1 reviews
  • 20|min prep time
  • 4|hr|40|min total time
  • 8 ingredients
  • 10 servings

1 1/3
cups finely crushed zwieback or graham crackers
tablespoons packed brown sugar
egg white, lightly beaten
tablespoons lactose free butter
cup Cascadian Farm® strawberry fruit spread
containers (6 oz each) Yoplait® Lactose Free French vanilla yogurt
cups rasbpberries, blueberries, blackberries or halved strawberries
Fresh mint sprigs


  1. 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. 2 Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
  3. 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.




Nutrition Information

Recipe Step Photos

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