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Contributed by:
 Rich P.

Ingredients: Meringue crust: 4 egg whites room temperature [2 P] 1 tbs. fructose [2 C] 1/2 tsp. white vinegar 1/2 tsp. vanilla extract 1 tsp. peanut oil [3 F] Filling: 1 16 oz. can water pack berries (cherries, strawberries, raspberries, etc..) approximately [4 C] check label 2 envelope Knox unflavored gelatin [2 P] 1 cup nonfat yogurt [2 P, 2 C] (flavor to match berries with extract if desired) 4 egg whites [2 P] 5 tsp. crushed almonds (or pecans) [5 F]

Directions:

Meringue crust:

• Coat Pyrex pie plate with oil.

• With mixer or wire whisk, beat whites, vinegar and extract until soft peaks form.

• Add fructose and beat until stiff.

• Spread in pie dish and bake at 350 degrees until golden brown.

• Cool, then chill.

Filling:

• Drain liquid from can into bowl.

• Sprinkle in gelatin, heat and stir till dissolved.

• Chill just until starting to set around edges.

• Beat with mixer until frothy.

• Beat in yogurt till blended.

• Stir in berries.

• Beat egg whites until stiff and gently fold in.

• Pour into crust and sprinkle evenly with nuts.

• Chill 4 hours.

Remark: One pie equals about 8 blocks.