Made with a quick graham-cracker crust, nonfat yogurt, pudding mix and whipped topping, this Berry Cream Pie is an easy-to-make, healthy indulgence.
Not only are fresh berries full of antioxidants and other nutrients, they also look so pretty and cheerful on any dessert. It's impossible not to want to dig right in. We used blueberries, raspberries, blackberries and strawberries but you can use whatever combination you like best or is available.
Berry Cream Pie
(Downloadable/printable pdf of this recipe)
Yield: 8 servings
Ingredients:
4 ounces graham crackers (7 1/2 full sheets or 15 squares)
3 Tablespoons plant butter (melted)
1 1/4 cups nonfat, blended blueberry Greek yogurt
3/4 cup cold fat-free milk
3.4-ounce box instant vanilla pudding
1 cup blueberries, divided
1 cup raspberries, divided
1 cup blackberries, divided
1/2 cup sliced strawberries
2 cups frozen fat-free whipped topping, thawed, divided
Directions:
Preheat oven to 350º F.
In a food processor, process graham crackers into fine crumbs. In a small bowl, combine the crumbs and melted butter. Transfer to an ungreased 9-inch pie pan and distribute the crust mixture evenly, pressing it against the pan with your hands or the bottom of a measuring cup. Bake 8 minutes. Remove from oven and let cool.
Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix. Beat for 2 minutes. Fold in 1/2 cup blueberries, 1/2 cup raspberries, 1/2 cup blackberries and 1 cup thawed whipped topping. Pour into crust. Cover and refrigerate 4 hours or until firm.
Before serving, spread remaining 1 cup of thawed whipped topping on top and decorate with remaining berries.
Nutrition Information Per Serving: 241 Calories; 6 grams Fat; 1 gram Saturated Fat; 3 mg Cholesterol; 269 mg Sodium; 41 grams Carbohydrates; 3.5 grams Fiber; 6 grams Protein
Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.
