8 ounces low-fat blueberry yogurt
8 ounces low-fat strawberry yogurt
8 ounces light whipped cream
2 cups mixed berries (blackberries, raspberries, blueberries, sliced strawberries in whatever combination you like)
1 9-inch prepared graham cracker crust
4 ripe peaches, thinly sliced
1. In a large bowl, combine both yogurts and whipped cream. Add 1 cup of the mixed berries and fold in gently with a wooden spoon or spatula.
2. Spoon the yogurt-berry mixture into the crust and put in the freezer for at least 4 hours (freezing overnight is ideal).
3. At least 15 minutes before serving, transfer the pie from the freezer to the refrigerator and let stand until soft enough to be sliced without effort. Top with remaining mixed berries and sliced peaches and serve (you can arrange the peach slices in a “fan” and place berries on top, if you like).
Serves 8. Per serving: 273 calories, 12.5 g fat (5 g saturated), 37 g carbohydrates, 5 g protein, 3 g fiber, 160 mg sodium (7% Daily Value).