Fillo dough top crust kicked butt (there will probably be more photos in trillian_stars lj soon, I see her typing away). The yogurt and sweet-n-low also rocked socks in the guts of the pie. A couple people mentioned that Splenda is supposed to be better for baking -- though I don't think there is much in the way of complex chemical reactions going on inside an apple pie, all it has to do is ... melt -- so the S&L worked fine and tasted great. I think if I do it again I'll even eschew the top crust and maybe just crumble some graham crackers over the top or just let it be open faced -- save even that much more in the way of calories. As it is, there's a gram cracker crust, a layer of fillo, five apples, 80 calories of yogurt and some sweetener -- we managed to avoid the "add one pound of butter" and it still rules.