DIRECTIONS: Add the dates to a bowl and cover with very hot water. Cover and let sit for 15 minutes. Drain, pat dry, and cut in half, removing the pit. Spray an 8-inch pie plate with nonstick cooking spray and set aside. Add the soaked dates, nuts, and salt to the bowl of a food processor fitted with the blade attachment. Pulse together until the mixture is finely chopped. The mixture should hold together when pressed between your fingers. Transfer the mixture to the prepared pie plate. Lightly spray your hands or the bottom of a flat dry measuring cup with nonstick spray and gently press the crust out to cover the base and the sides of the pie plate. In a medium bowl, mix together the yogurt, vanilla bean paste, orange zest, and honey. Spoon the mixture into the pie plate and smooth into an even layer. Arrange the fruit in your desired pattern. Loosely cover with plastic wrap and refrigerate for 1 hour before serving. Slice into wedges and use a small offset spatula to remove the slices. 

NUTRITION INFO: 1/10th of pie, Calories: 251kcal, Carbohydrates: 35g, Protein: 7g, Fat: 11.5g, Saturated Fat: 1.5g, Cholesterol: 4mg, Sodium: 40mg, Fiber: 5g, Sugar: 28g - WW Points: 7

(Recipe and photo courtesy of Skinnytaste)