Amount
Ingredient
Preparation



1/4
cup
blueberries

fresh or frozen unsweetened



1/4
cup
raspberries

fresh or frozen unsweetened



1/4
cup
strawberries

fresh or frozen unsweetened, halved



1/4
cup
artifical sweetener

granulated



1
teaspoon
artifical sweetener

granulated



2
teaspoons
cornstarch





2
teaspoons
water





2
each
graham crackers

crushed



2
teaspoons
margarine, non-fat

 Preheat oven to 35`F.

Combine blueberries, raspberries and strawberries in a small bowl.

Combine 1/4 cup granulated sweetener, cornstarch and water; add to berries and mix well.

Place in 6-oz custard cup.

Combine graham cracker crumbs with margarine and 1 teaspoon granulated sweetener.

Sprinkle on top of berry mixture.

Place mini-pie on baking sheet and bake at 35` for 25 to 3 minutes or until filling is bubbling.

Serve warm.

MICROWAVE DIRECTIONS: Combine berries in a 2-cup glass measuring cup.

Combine 1/4 cup sweetener, cornstarch and water; add to berries and mix well.

Cover with microwavable plastic wrap; vent one corner.

Cook at high for 1/12 minutes or until mixture is thickened; stir once.

Pour into a 6-ounce custard cup.

Combine graham cracker crumbs with margarine and 1 teaspoon granulated sweetener.