4th of July Cookie Berry Pie
2 WW Points per serving
Serves 6
Ingredients
90 grams (3/4 cup) flour
½ tsp baking soda
¼ tsp salt
2 tbsp of lite margarine spread, I use Imperial 27% vegetable oil
2 tbsp fat free Greek yogurt
¼ tsp of almond extract
2 tbsp of zero calorie sweetener, like Lakanto Monkfruit
5 grams ( 2 ½ tsps) of sugar free reduced calorie cheesecake pudding mix
½ cup of 2% fat cottage cheese, I use Knudsen.
Raspberries, sliced strawberries and blueberries
Instructions
Using a hand mixer, mx the pudding and the cottage until well combined. Cover and place in fridge.
Cream together butter/sweetener in a medium bowl, add extract, beat. Add 1/4 cup of the flour mixture, beat again, add 1 tbsp of yogurt, beat, add 1/4 cup of flour, beat, add the last of the flour, beat, add the last of the yogurt, beat. Dough should be soft and not crumble when you squeeze it. Flatten to a small disc & wrap in saran wrap and refrigerate for 30 minutes.
Preheat oven to 375 degrees. On a flat surface like a baking mat, I didn't need to flour it but you might need to if using a cutting board or counter top. Roll to a 9” disc. Transfer to a large baking sheet. Bake 8 minutes. Let cool completely on baking sheet, place on chosen serving plate, spread the cream and decorate.
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