Categories: Cheesecake, Pies, cobbler- tarts
Ingredients
- 1 16-oz. carton plain fat-free or low-fat yogurt
- 2 Tbsp. powdered sugar
- 1/2 tsp. vanilla
- 3/4 cup low-calorie cranberry-raspberry drink
- 1 Tbsp. cornstarch
- 1 recipe Zwieback Crust:
- 1 1/3 cups finely crushed zwieback biscuits
- 2 Tbsp. packed brown sugar
- 1 slightly beaten egg white
- 2 Tbsp. melted butter
- 6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
- Fresh mint and/or lemon Cream
- lemon Cream:
- 1 1/2 cup thawed lightly light whipped dessert topping
- 3/4 tsp. finely shredded lemon peel
Directions
- For yogurt cheese, set a sieve over a large bowl; line with three layers of cheesecloth. Spoon in yogurt. Cover with plastic wrap and chill for 24 hours. Discard the liquid from the yogurt cheese. In a medium bowl, combine yogurt cheese, powdered sugar, and vanilla. Cover and chill until ready to use.
- For glaze, in a saucepan, stir together fruit drink and cornstarch. Cook and stir over medium heat until thickened and bubbly; cook
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and stir for 2 minutes more. Transfer to a bowl. Cover surface with plastic wrap; let stand at room temperature for 1 to 2 hours or until cool.
- Spread yogurt cheese mixture into Zwieback Crust. In a large bowl, gently toss berries and cooled glaze. Spoon onto yogurt mixture. Cover; chill for 3 to 6 hours. If desired, garnish with mint and/ or serve with Lemon Cream.
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Test Kitchen Tip: For yogurt cheese, choose a yogurt that contains no gum, gelatin, or fillers, because they may prevent the whey from separating from curd.
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Zwieback Crust: Preheat oven to 350 degrees. Coat a 9-inch pie plate with zwieback and packed brown sugar. Add egg white and melted butte; stir until mixed. press evenly onto bottom and up side of pie plate. Bake for 10 to 12 minutes or until edge is brown. Cool on a wire rack.
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Lemon Cream: In a bowl, combine 1 1/2 cups thawed light whipped dessert topping and 3/4 tsp. finely shredded lemon peel.