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Berry Pie with Lemon Cookie Crust

February 23, 2016

Light. Flavorful. Decadent.  These are just a few words to describe this scrumptious berry pie.  Since Kevin was taking meals to those on his heart who needed a blessing, he wanted to make sure the dessert would be somewhat healthy, delicious, and decadent.  This dessert met all of his requirements to honor such special people in his life.  Kevin’s version of  this recipe from Better Homes and Garden-Skinny One-Pan Recipes, 2016 is brought to you by his Kickstarter Backers.


2 tbsp butter, softened

2 tbsp. shortening

3 tbsp. granulated sugar

1 tsp. lemon zest

1/2 tsp. baking powder

1/2 tsp. vanilla

1/8 tsp. salt

1 1/2 tbsp. refrigerated egg product

3/4 c. all-purpose flour

8 oz. reduced-fat cream cheese

3 tbsp. powdered sugar

2 tsp. lemon zest

1/4 c. plain fat-free Greek yogurt

2 c. fresh blueberries, blackberries, and raspberries


For crust, in a bowl, beat butter and shortening with a mixer on medium 30 seconds.  Add the next 5 ingredients; beat until combined.  Beat in egg product until combined.  Beat in flour.  Wrap in plastic wrap; chill 30 minutes.

Preheat oven to 375 degrees F.  Grease a 9-inch pie plate with shortening.  Roll pastry between waxed paper in a 9-inc. circle.  Transfer to prepared pie plate, pressing pastry only halfway up sides.  Line pastry with a double thickness of foil.  Bake 6 minutes.  Remove foil; bake 6-7 minutes more or until light brown.  Cool on  a wire rack.

Meanwhile, for a filling, in a medium bowl stir together the next three ingredients.  Fold in yogurt.  Spread filling in crust and top with berries.  Cover and chill until ready to serve.  Drizzle lightly with honey.


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