Peach Pie with Graham Cracker Crust

Crust:
1 1/4 cups graham cracker crumbs
2 Tbsp. brown sugar
1/4 cup plain low fat yogurt

Filling:
1 1/2 Tbsp Smart Balance Spread
1/4 cup Splenda or Truvia equivalent
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp lemon juice
3 cups fresh sliced peaches
3/4 cup water

Topping:
2 Tbsp. whole wheat flour
2 Tbsp. old-fashioned rolled oats
1 Tbsp. Splenda or Truvia equivalent
1 Tbsp. melted Smart Balance Spread

Preheat oven to 350 degrees. In a medium bowl, mix together graham cracker crumbs with the brown sugar, then mix in the yogurt. Press mixture firmly into a 9-inch pie pan. Bake for 5 minutes.

In 4-quart saucepan, heat margarine, 1/4 cup sugar substitute and the cornstarch over medium heat 1 minute, stirring constantly, until margarine is melted. Stir in cinnamon, vanilla, lemon juice and peaches with 3/4 cup water. Heat to boiling; boil 1 minute, stirring occasionally.

Mix together flour, oats, Truvia and melted margarine to make topping.

Pour filling into crust, then top with crumble and bake for 20-25 minutes.

Makes 8 1/8-pie servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JACINDA222.