Weight Watchers Mixed Berry and Almond Mini Pies

For the Pie Crust:

• 1 cup almond flour
• 3 tbsp erythritol granulated (or any sugar substitute)
• 1 tsp baking powder
• 0.75 cup part-skim mozzarella, grated
• 2 tbsp reduced-fat cream cheese
• 1 large raw egg

For the Berry Filling:

• 1 cup frozen mixed berries
• 3 tbsp erythritol granulated (or any sugar substitute)
• 2 tbsp fresh lemon juice
• 3 tbsp ground chia seeds
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp lemon extract (optional)

Instructions:

For the Pie Crust:

1. Preheat your oven to 350°F (175°C).
2. In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until melted and well combined.
3. In a separate bowl, whisk together the almond flour, erythritol, and baking powder.
4. Add the melted cheese mixture and the raw egg to the dry ingredients. Mix well to form a dough.
5. Divide the dough into small portions and press each portion into the mini pie tins to form the crust.

For the Berry Filling:

1. In a saucepan, combine the frozen mixed berries, erythritol, and fresh lemon juice. Cook over medium heat until the berries start to release their juices.
2. Stir in the ground chia seeds and continue to cook until the mixture thickens. Remove from heat.
3. Stir in the vanilla extract, almond extract, and lemon extract (if using).

Assembling the Mini Pies:

1. Spoon the berry filling into the mini pie crusts.
2. Optionally, cut small shapes from any remaining dough and place them on top of the berry filling.
3. Bake in the preheated oven for about 15-20 minutes or until the crust is golden brown.
4. Allow the mini pies to cool before serving.