Please do not use fat-free yogurt, you don’t need to. Cup for cup, whole milk or 2% yogurt has more than 20 times less fat than butter, making this pie filling naturally low fat. If you are using Greek yogurt, use ½ cup of yogurt whisked with ¼ cup milk.
When whisking the egg whites adding a small pinch of cream of tartar will ensure perfect results every time.
For convenience don’t hesitate to use an 9-inch store bought wholewheat pie crust.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.