Preparation Instructions:

1. Coarsely break cookies and place in a food processor. Pulse until fine crumbs form. Pick out any large chunks (and eat them!). Crumbs should measure about 2 cups. Turn into a bowl. Using a fork, stir in melted butter until evenly moist. Press onto bottom and up side of a 9 inch pie plate.

2. In a small bowl, stir 1 tablespoon cornstarch (or 2 tablespoons if using frozen berries) with water until dissolved. Place fresh or unthawed frozen berries, sugar and ginger in a medium saucepan. Bring to a boil over medium high heat, stirring constantly. Stir in cornstarch mixture. Boil, stirring constantly, until thickened, 2 minutes. Remove from heat. Stir in butter, lemon peel and vanilla. Pour into crust. Spread to edge of pie plate. Refrigerate, uncovered, until set , 5 hours or overnight. Great with a dollop of whipped cream. Leftovers will keep well, covered and refrigerated, up to 2 days. Serves 8.

Per wedge: 198 calories; 1.3 g protein; 9.5 g fat; 28.3 g carbohydrates; 128 mg sodium; 1.8 g fibre.

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