1 9" pie crust
2 eggs
3 tablespoons Splenda granular
1 cup plain yogurt
3 T lemon juice
1 t vanilla extract
2 cup mixed berries (I used blueberries, raspberries, and blackberries)
Preheat over to 350°F. Filling: Mix all the filling ingredients, except the blueberries until smooth. Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed. Bake for about 60 minutes until the crust is browned and the custard has set. About halfway through, you'll want to cover the crust edges with foil or pie crust rims. Chill well.
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