Weight Watchers Berry Pie

  • Author: Jenna
  • Yield: 8 1x


  • 2 pound(s) strawberries, hulled, sliced (save 3 small berries for garnish)
  • 1 cup blueberries
  • 1/4 cup sugar, granulated
  • 1/2 cup(s) low calorie cranberry juice cocktail
  • 1/4 cup(s) cornstarch
  • 6 oz reduced-fat graham cracker pie crust
  • 1 cup(s) fat-free vanilla yogurt, Greek-style
  • 1 tsp lemon zest, finely grated


Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan. Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute. Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust.

Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice). To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve. Yields 1 slice per serving.


Smart Points: 7 Makes 8 slices of pie