Mixed berry pie
Dietitian's tip: Berries, including strawberries and raspberries, are a good source of vitamin C and fiber. If you prefer other types of fruit, use chunks of fresh peaches and bananas in this recipe.
12 to 15 medium strawberries, sliced
3/4 cup raspberries
1/2 cup fat-free, sugar-free instant vanilla pudding made with fat-free milk
6 single-serve (tart-size) graham cracker pie crusts
6 tablespoons light whipped topping
6 mint leaves, for garnish
In a small bowl, mix together the strawberries and raspberries.
Spoon 4 teaspoons of the pudding into each pie crust. Add about 2 tablespoons of the strawberry-raspberry mix to each pie. Top the fruit with 1 tablespoon whipped topping. Garnish with mint leaves. Serve immediately or place in the refrigerator until ready to serve.
Nutritional Analysis (per serving)
Serving size: 1 pie
Cholesterol 0 mg
Protein 2 g
Sodium 200 mg
Carbohydrate 28 g
Fiber 2 g
Total fat 7 g
Potassium 104 mg
Saturated fat 1.5 g
Calcium 34 mg
Monounsaturated fat trace