By Mayo Clinic Staff

Dietitian's tip:

Berries, including strawberries and raspberries, are a good source of vitamin C and fiber. If you prefer other types of fruit, use chunks of fresh peaches and bananas in this recipe.

Number of servings

Serves 6


    12 to 15 medium strawberries, sliced
    3/4 cup raspberries
    1/2 cup fat-free, sugar-free instant vanilla pudding made with fat-free milk
    6 single-serve (tart-size) graham cracker pie crusts
    6 tablespoons light whipped topping
    6 mint leaves, for garnish


In a small bowl, mix together the strawberries and raspberries.

Spoon 4 teaspoons of the pudding into each pie crust. Add about 2 tablespoons of the strawberry-raspberry mix to each pie. Top the fruit with 1 tablespoon whipped topping. Garnish with mint leaves. Serve immediately or place in the refrigerator until ready to serve.

Nutritional analysis per serving

Serving size: 1 pie

  • Total fat 7 g
  • Calories 165
  • Protein 2 g
  • Cholesterol 0 mg
  • Total carbohydrate 28 g
  • Dietary fiber 2 g
  • Monounsaturated fat trace
  • Saturated fat 1.5 g
  • Sodium 200 mg
Aug. 01, 2009