Yogurt Pie With Berries

Description:

Nutrition information per serving
calories: 330 (calories from fat: 140); total fat: 16g (saturated fat: 9g); cholesterol: 45mg; protein: 6g; total carbohydrates: 43g (dietary fiber: 2g; sugars: 29g); sodium: 220mg; calcium: 8% daily value

Ingredients:

– Big Y nonstick cooking spray
9 oz. reduced-fat vanilla wafers
1⁄2 tsp. Big Y ground cinnamon
5 Tbsp. Big Y butter, melted
1 1⁄4-oz. pkg. unflavored gelatin
1⁄4 cup cold water
1⁄2 cup flat Big Y
lemon-lime soda
8 oz. Big Y reduced-fat Neufchâtel cream cheese,
softened to room temperature
1 cup Big Y frozen light whipped topping, thawed
1 cup lowfat vanilla yogurt
2 tsp. Big Y vanilla extract
3⁄4 cup fresh Driscoll’s strawberries, quartered
1⁄2 cup fresh blueberries
3⁄4 cup fresh raspberries
1 12-oz. pkg. Big Y raspberries, thawed
2 Tbsp. red currant jelly
2 tsp. cornstarch
2 tsp. Big Y sugar

Instructions:

Position rack in center of oven and preheat to 325°F.

Spray the bottom and sides of a 9-inch pie pan with cooking spray. In a food processor, combine vanilla wafers and cinnamon; process until finely ground. Add melted butter and process until crumbs are moist. Press mixture onto the bottom and up the sides of the pie pan and bake for 7 minutes or until crust is set. Let cool completely on a wire rack.

In a small bowl, combine unflavored gelatin with cold water. In a microwave-safe bowl, heat flat lemon-lime soda on HIGH for 11/2 to 2 minutes or until very hot. Add gelatin mixture and stir until gelatin is completely dissolved. Place in the refrigerator for 15 minutes or until cool. (Do not leave it in longer as it will start to harden.)

In a large bowl, using an electric mixer on medium speed, combine cream cheese, whipped topping, yogurt and vanilla extract; whip until well combined. Using a hand whisk, mix the gelatin mixture into the cream mixture until smooth. Gently fold in the fresh strawberries, blueberries and raspberries. Spoon mixture into the pie crust and chill in the refrigerator overnight.

To make the topping, press thawed raspberries through a fine sieve into a small nonreactive saucepan; discard seeds. Stir in jelly, cornstarch and sugar, and bring to a boil over high heat, stirring constantly. Continue to boil for 1 minute. Serve at room temperature or cover and refrigerate for up to 2 days.

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©Copyright 2010, Big Y Foods, Inc., Springfield, MA, (413) 784.0600
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