Colorful summer berries sit atop a creamy filling in this no-fuss Fourth of July pie

Bethany Thayer

Summer is the perfect time for a light dessert, especially one that includes in-season berries. Our LiveWell Berry Pie is a classic American refrigerator pie featuring lots of berries that harmonize well. Made with a graham-cracker crust, fat-free yogurt, pudding mix and whipped topping, this cool and creamy pie is an easy-to-make indulgence for the Fourth of July or any other summer celebration.

You can arrange summer berries atop today's pie recipe to turn it into a work of art.
You can arrange summer berries atop today's pie recipe to turn it into a work of art.

Berries are full of antioxidants that can prevent cell damage and reduce your risk of cancer and heart disease. They also look pretty atop a pie. We used blueberries, raspberries, blackberries and strawberries, but you can use any combination you like.

Tangy yogurt has been around for thousands of years. This fermented milk product has calcium, which supports bone health, and live bacteria cultures (probiotics) that support digestion and gut health. Unlike other yogurts, Greek yogurt is strained after the fermenting process, which results in a thicker, higher-protein product. To make the most healthful version of this pie, use Greek yogurt that is fat-free and low in sugar. The berries and other ingredients will provide plenty of satisfaction for your sweet tooth.

After filling the pie shell with the pudding and yogurt mixture, put the pie in the freezer for about 45 minutes. When the ingredients are firm, spread the non-fat whipped topping on the pie. Then garnish the pie with berries to create a red-white-and-blue design. Like sparklers and fireworks, this pie will be a highlight of your Fourth of July gathering.

Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit henryford.com/blog. For questions about today's recipe, email HenryFordLiveWell@hfhs.org.

LiveWell Berry Cream Pie

You can arrange summer berries atop today's pie recipe to turn it into a work of art.
You can arrange summer berries atop today's pie recipe to turn it into a work of art.

Serves: 8 / Prep time: 20 minutes / Total time: 45 minutes (plus 4 hours chilling time)

4 ounces graham crackers (7 ½ full sheets or 15 squares)

3 tablespoons margarine (melted)

1 ¼ cups nonfat, blended blueberry Greek yogurt

¾ cup cold fat-free milk

3.4-ounce box instant vanilla pudding

1 cup blueberries, divided

1 cup raspberries, divided

1 cup blackberries, divided

½ cup sliced strawberries

2 cups frozen fat-free whipped topping, thawed, divided

Preheat the oven to 350 degrees. 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 a medium bowl until blended. Add the dry pudding mix. Beat 2 minutes. Fold in ½ cup blueberries, 1/2 cup raspberries, ½ cup blackberries and 1 cup thawed whipped topping. Pour into crust. Cover and refrigerate 4 hours or until firm. Before serving, spread the remaining 1 cup of thawed whipped topping on top and decorate with the remaining berries.

From Henry Ford LiveWell

241 calories (22% from fat), 6 grams fat (2 gram sat. fat), 41 gram carbohydrates, 6 grams protein, 269 mg sodium, 3 mg cholesterol, 105 mg calcium, 3.5 grams fiber. Food exchanges: ½ milk, 1 fruit, 1 ½ starch, 1 fat.

This article originally appeared on Detroit Free Press: Berries sit atop creamy filling in colorful Fourth of July pie

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