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 raspberries, blueberries, blackberries or halved strawberries
Fresh mint sprigs
Preparation
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.
Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
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.
