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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine yogurt, confectioners’ sugar and vanilla. Cover and chill until ready to use.
Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray. In a medium bowl, combine crushed rusk (or zwieback) and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up sides of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
Stir together cran-raspberry drink and cornstarch in a small saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Transfer to a small bowl. Cover surface with plastic wrap; let stand at room temperature for 1 to 2 hours or until cooled.
Spread yogurt mixture into crust-lined pie plate. Gently toss together berries and cooled glaze in a large bowl. Spoon over yogurt mixture. Cover; chill for 3 to 6 hours before serving. If desired, serve with whipped topping mixed with lemon zest. Garnish with mint sprigs, if desired.