This past week I played around a lot in the kitchen and made things fun by turning ‘kid classics’ into sweet treats that kids and adults alike will enjoy. Skinny ‘Homer Simpson’ Donuts to Skinny Strawberry Pop-Tart Cobbler. Another of my favorites from my childhood was Toaster Strudels. And being as I had some phyllo dough in the freezer that needed to be used up, I decided to make a Toaster Strudel Pie.
My favorite flavor of both Pop-Tarts and Toaster Strudel was always ‘wildberry’. Something about the perfect mix of sweet and tang in there. This is obviously not your average pie and it’s surprisingly simple and easy to make with literally a handful of ingredients.
I used phyllo dough for the pie crust in this recipe for a few different reasons. For one thing, the phyllo dough is one of the closer crusts to that which they use in a Toaster Strudel; being as it’s soft on the inside and very crisp and flakey on the outside. Another reason though? It saves a lot of calories when compared to traditional crusts!
For the pie filling, I used the base of my Skinny Strawberry Pop-Tart Cobbler. Though I made a little bit less of the filling than I used in the cobbler, and added in a lot more thickener. Cobbler is meant to be loose and messy, but not pie.
Between the phyllo dough crust, the wildberry filling, and the sweet drizzle on top - this pie is a fun way to relive one of my childhood favorites without being guilty over it!
I love to use natural sweeteners in place of some sugar when baking. And getting your hands on some confectioners’ sugar substitute is a great way to avoid added sugar too. But, if you can’t get your hands on either or have your own favorite sugar swaps, feel free to try those here instead.
TheSkinnyFork.com A delicate and crisp flakey crust that's filled with mixed berries and drizzled with a lightened up glaze. Mmm... tastes just like a toaster strudel! Prep Time: 10 Minutes • Cook Time: 30 Minutes
Servings: 8 • Serving Size: 1 Slice • Calories: 143 • Fat: 2 g • Saturated Fat: 0 g • Carb: 30 g • Fiber: 2 g • Protein: 9 g • Sugar: 11 g • Sodium: 117 mg
• 10 Sheets of Phyllo Dough
• 4 C. Frozen Mixed Berries, Thawed
• 1/4 C. Corn Starch
• 2 Tbsp. Sugar
• 2 Tbsp. Natural Sweetener
• 1 Tsp. Vanilla Extract
• 1/4 C. Confectioners' Sugar Substitute
• 1/2 Tbsp. Reduced-Fat Milk
• 1/8 Tsp. Almond Extract
Preheat the oven to 350 degrees F. and lightly coat the inside of a pie dish with non-stick baking spray.
Unroll the thawed phyllo dough carefully and lay three sheets over the bottom of the pie dish.
Give a light spray of non-stick cooking spray and layer another three sheets of phyllo dough in the opposite direction, followed by another spritz of cooking spray; set aside.
In a medium pot, heat the 4 C. mixed berries, 2 Tbsp. sugar, 2 Tbsp. sweetener, and 1 Tsp. vanilla over a medium high heat; stirring constantly.
Bring it to a bubble and continue to stir until thickened.
Remove from the heat and allow to cool slightly before transferring into the prepared pie dish. Layer two sheets of phyllo dough over the filling and another two sheets over that, again in the opposite direction.
Give it all another light coat of non-stick cooking spray and roll the excess dough up at the edges to create your ‘crust’.
Place the dish into the oven and bake for about 30 minutes or until the phyllo dough is golden brown on the top.
Remove from the oven and allow to cool completely.
While the pie is cooling, mix together the 1/4 C. confectioners’ sugar substitute, just about 1/2 Tbsp. of reduced-fat milk, 1/8 Tsp. almond extract.
Drizzle the glaze over the top once the pie is cooled. Slice into 8 pieces and serve to enjoy!
Nutritional Claims: Low Fat • Low Sodium • Low Fat Abs • Low Potassium • Kidney Friendly • Vegan • Vegetarian • Pescatarian • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher