1box refrigerated pie crusts, softened as directed on box
1 (6 oz ) Greek Fat Free plain yogurt
1 (6 oz) Fat free vanilla yogurt
6 oz cream cheese, softened
1/4 Cup Sugar (I used 2T sugar & 2T Splenda)
3 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
1 cup sugar free strawberry glaze
1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Prick with fork. Crimp edges. bake 10 to 12 minutes or until golden brown.
2.Cool completely, about 30 minutes. In a bowl beat together yogurts ,sugars and cream cheese with electric mixer until smooth. Spoon into crust-lined pan. Refrigerate about 1 hour or until set.
3 Mix berries and strawberry glaze. Spoon berry mixture over yogurt-topped pie crust. Cover and refrigerate any remaining pie.
Yeild 24 servings
1 Serving (1 Serving) Calories 120 (Calories from Fat 60),Total Fat 7g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 10mg; Sodium 120mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 4g), Protein 2g;