Ingredients:

• 1 package refrigerated 9-inch pie crust with no "partially hydrogenated oil" in the ingredient list
• 2/3 cup fresh or frozen mixed berries*
• 1/4 cup Better'n Eggs®**
• 1/4 cup fat-free half and half
• 5 teaspoons sugar
• 1/4 teaspoon vanilla

• Use your favorite fresh berries such as blackberries, strawberries, blueberries or raspberries. If using frozen fruit; thaw and drain completely.
• AllWhites® can be used as a substitute for Better’n Eggs.

1. Heat oven to 400°F. Spray a 24-cup or two 12-cup miniature muffin pans with nonstick cooking spray. Unroll pie crusts. Using a 2 ½-inch round cookie cutter, cut 12 circles from each pie crust; discard unused dough. Press circles into muffin cups; lightly prick each cup several times with fork.
2. Bake 5 to 6 minutes or until crusts are puffed and set. Reduce oven temperature to 325°F.
3. Place a few pieces of fruit in each cup. In small bowl whisk together Better’n Eggs, fat-free half and half, sugar and vanilla until sugar is dissolved.
4. Carefully pour a small amount of egg mixture into each cup filling to the top edge of crust. Bake 12 to 14 minutes or until custard is almost set. Cool completely; remove from pan. Best served within 3 hours.