MIXED BERRY PIE

HEALTHIFIED MIXED BERRY PIE WITH LEMON CREAM
Was very good. Roy Gray said I could bring it anytime I wanted.

Nonstick cooking spray

1 1/3

cups finely crushed zwieback or graham crackers

2

tablespoons packed brown sugar

1

egg white, lightly beaten

2

tablespoons butter, melted

3/4

cup Cascadian Farm® strawberry fruit spread (used homemade blueberry/blackberry jam)

2

containers (6 oz) Yoplait® honey vanilla Greek yogurt

6

cups fresh raspberries, blackberries, blueberries, and/or halved strawberries

Fresh mint sprigs and/or Lemon Cream* (optional) (didn't do, but would be good)

• 1Preheat 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.
• 2Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
• 3Spread 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 and/or serve with Lemon Cream.
  *Lemon Cream: In a small bowl, combine 1 1/2 cups frozen light whipped dessert topping, thawed, and 3/4 tsp finely shredded lemon peel.