Each buttery pie crust holds berries suspended in a silky custard, providing a guiltless, yet decadent treat. Enjoy two custard cups per serving, just 101 calories!


  • 1 pkg.
    refrigerated 9-in 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 tsp.
  • 1/4 tsp.


  • 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.

  • Bake 5 to 6 minutes or until crusts are puffed and set. Reduce oven temperature to 325°F.

  • 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.

  • 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.

  • *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.

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