Mixed Berry Pie with Lactose Free Yogurt

Vegetarian
Health score
3%
Mixed Berry Pie with Lactose Free Yogurt
280 min.
10
223kcal

Suggestions


Indulge in the delightful flavors of summer with our Mixed Berry Pie featuring creamy lactose-free yogurt. This vegetarian dessert is not only a feast for the eyes but also a treat for your taste buds, making it the perfect addition to any gathering or family dinner. With a luscious filling of fresh berries and a smooth yogurt base, this pie offers a refreshing twist that everyone will love.

Imagine the vibrant colors of raspberries, blueberries, blackberries, and strawberries beautifully layered atop a buttery, crumbly crust made from zwieback or graham crackers. The sweetness of the fruit spread adds a touch of decadence, while the lactose-free yogurt ensures that those with dietary restrictions can enjoy this scrumptious dessert without worry.

What sets this pie apart is not just its taste but also its ease of preparation. With a total time of just 280 minutes, including chilling, you can prepare this pie ahead of time, allowing the flavors to meld beautifully. Whether you're hosting a summer barbecue, celebrating a special occasion, or simply treating yourself, this Mixed Berry Pie is sure to impress. Garnish with fresh mint sprigs for an extra pop of color and flavor, and watch as your guests savor every bite. Dive into this delightful dessert and make lasting memories with every slice!

Ingredients

  • tablespoons brown sugar packed
  • tablespoons non-dairy butter 
  •  egg whites lightly beaten
  • 12 oz vanilla yogurt french yoplait®
  • 1.3 cups graham crackers crushed finely
  • 10 servings mint leaves fresh
  • 0.8 cup strawberry jam cascadian farm®
  • cups blackberries halved

Equipment

  • bowl
  • sauce pan
  • oven
  • wire rack

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.
  2. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate.
  3. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
  4. Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat.
  5. Transfer to a large bowl; cool slightly.
  6. 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 Facts

Calories223kcal
Protein7.02%
Fat15.73%
Carbs77.25%

Properties

Glycemic Index
15.4
Glycemic Load
16.9
Inflammation Score
-6
Nutrition Score
8.8899998975837%

Flavonoids

Cyanidin
86.36mg
Pelargonidin
0.39mg
Peonidin
0.18mg
Catechin
32.02mg
Epigallocatechin
0.09mg
Epicatechin
4.03mg
Epigallocatechin 3-gallate
0.59mg
Eriodictyol
0.31mg
Hesperetin
0.1mg
Apigenin
0.05mg
Luteolin
0.13mg
Kaempferol
0.23mg
Myricetin
0.58mg
Quercetin
3.09mg

Nutrients percent of daily need

Calories:222.7kcal
11.13%
Fat:3.98g
6.13%
Saturated Fat:0.67g
4.19%
Carbohydrates:44.03g
14.68%
Net Carbohydrates:38.68g
14.06%
Sugar:28.16g
31.29%
Cholesterol:0.68mg
0.23%
Sodium:132.11mg
5.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4g
8.01%
Manganese:0.59mg
29.69%
Vitamin C:20.94mg
25.39%
Fiber:5.35g
21.39%
Vitamin K:19.58µg
18.65%
Calcium:96.06mg
9.61%
Copper:0.18mg
9.03%
Phosphorus:89.99mg
9%
Vitamin B2:0.15mg
8.69%
Folate:34.3µg
8.57%
Vitamin E:1.21mg
8.06%
Magnesium:31.86mg
7.96%
Potassium:261.12mg
7.46%
Iron:1.25mg
6.96%
Zinc:0.97mg
6.49%
Vitamin B3:1.08mg
5.39%
Selenium:3.53µg
5.04%
Vitamin A:231.46IU
4.63%
Vitamin B1:0.06mg
4.24%
Vitamin B6:0.06mg
2.95%
Vitamin B12:0.16µg
2.71%
Vitamin B5:0.26mg
2.56%