• 1½ refrigerated pie crust, unprepared, from a 14.1-oz package
• 1 large egg white, lightly beaten
• 1½ tsp sugar
• 2 cups plain fat free Greek yogurt
• ¼ cup powdered sugar (confectioner's)
• 1 tsp Vanilla extract
• 1 tsp Lemon zest
• 1 cup strawberries, raw, sliced
• 1 cup fresh blackberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries

1. Preheat the oven to 450°F. Unroll one pie crust and fold into thirds to create a rectangle. On a piece of wax paper or plastic wrap, roll the dough into a 14 ½ x 10 ½–in rectangle. Fit the dough into the bottom and just slightly up the sides of an ungreased (13 x 9–in) quarter sheet pan or a 13 x 9–in baking dish. (If dough sticks to paper or plastic wrap, place it in the freezer for 5 minutes.) Pierce the dough all over with a fork. Bake until golden brown, 8 to 10 minutes. Cool the crust in the pan.
2. Meanwhile, unroll the remaining ½ pie crust and roll slightly thinner. Cut out the dough with star-shaped cookie cutters, preferably two or more different sizes. Arrange the cut-outs on a sheet pan lined with parchment paper. Brush the cut-outs lightly with egg white, and sprinkle evenly with the granulated sugar. Discard any remaining egg white. Bake the cut-outs until golden brown, 6 to 7 minutes.
3. In a medium bowl, stir together the yogurt, powdered sugar, vanilla, and lemon zest. Spread the mixture into the cooled crust. Refrigerate until slightly firm, about 45 minutes. Top with the berries and star cut-outs. Cut into 12 pieces.
4. Serving size: 1 piece