Directions

1. Preheat the oven to 400 degrees F.
2. In a bowl, combine 1 1/4 cup of panko, 1 tablespoon of sugar free honey, 2 tablespoons of Splenda^®, 1/4 cup of soy milk and 1 tablespoon of butter. Mix well.
3. Transfer to 9-inch pie pan and with hand, press mixture firmly on the bottom of the pan and poke holes in bottom of crust. Bake for 10-12 minutes. Let cool.
4. Make berry filling. In a sauce pan, put blackberries, strawberries, 1/4 cup of water, 3 tablespoons of Splenda^® and 1 teaspoon of lemon juice. Heat over low heat and simmer for a couple of minutes. Then take both blackberry and strawberry out of the pan and place them on the plate. Set aside. Keep simmering the berry juice remaining in the sauce pan until the juice reduces to almost half. Then turn off the heat and let cool.
5. Make soy milk cream. In another sauce pan, put 4 tablespoons of corn starch, 2 tablespoons of sugar free honey and 2 cups of soy milk. Heat over low heat and simmer until thickens stirring constantly.
6. Pour the soy milk cream on the crust then pour the berry filling (pour the berry juice first and then place the blackberries and strawberries on top). Chill in the refrigerator for 2-3 hours.

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