Skinny Lemon Cream And Berry Dessert Recipes
SKINNY MIXED BERRY PIE WITH LEMON CREAM
75% less total fat • 71% less cholesterol than the original recipe. Thick and creamy Greek yogurt takes the place of cream cheese in this glazed berry pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 10
Number Of Ingredients 9
Steps:
- 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 and/or serve with Lemon Cream.
Nutrition Facts : Calories 200, Carbohydrate 37 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 pie slice, Sodium 70 mg, Sugar 24 g, TransFat 0 g
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- Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
- Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler. Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
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