Fill mini pie shells with low-fat yogurt and fresh fruit for an easy dessert or fun snack.
Heat oven to 400°F. Unroll both pie crusts and cut out 12 4-inch circles of dough. Press dough into the cups of a 12-cup muffin pan. Place an identical muffin pan inside the filled one (to keep dough in place while baking). Bake 12 minutes. Let cool completely.
Fill shells with yogurt and strawberries. Add a dollop of topping and sprinkle with crystal sugar.