Raspberry Pie
Calories 185 (38% from fat)
Fat 8 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 0.5 mg.
Sodium 96 mg.
Carb. 27 gram
Fiber 3 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 1 gram
Ingredients
1 pie crust
(We used Pillsbury Regular Pie Crust Frozen.)
12 oz. (About 3 cups) fresh raspberries
1 1/3 cups water
3 Tbsp. cornstarch
1 cup Splenda
1 package (0.3 oz.) Sugar Free Raspberry Jell-O
1 container (8 oz.) Zero Sugar Cool Whip
Delicious raspberry pie without all the added sugar from traditional pie filling. This recipe is a little higher in fat, but remember it's a dessert, not a meal.
Raspberry Pie
1. Heat oven to 400 degrees Fahrenheit. Let pie crust thaw for 10 to 20 minutes then prick the bottom and around the side thoroughly with a fork.
2. Bake on a rack for 9 to 12 minutes, until lightly browned. Then set aside to cool.
3. Once pie crust is cool, add the fresh raspberries.
4. Put water in a sauce pan and start whisking in the cornstarch. Add SMALL amounts at a time to prevent clumping.
5. Once the cornstarch is mixed in, whisk in the Splenda, SMALL amounts at a time.
6. Finally, whisk in the Jell-O.
7. Once thoroughly combined, pour the mixture over the fresh raspberries. Chill overnight in the refrigerator.
8. The next day cover with the sugar free Cool Whip. Cut into 8 slices and serve.
Yield: 1 Slice Per Serving - 8 Servings Total
