Raspberry Cream Pie Recipe
Servings: 10
Ingredients
- 1/2 c. graham cracker crumbs
- 1/4 c. pecans -- finely minced
- 3 Tbsp. reduced-calorie margarine -- melted
- 1 Tbsp. sugar
- 12 ounce frzn raspberries in light syrup - thawed
- 1 env unflavored gelatin
- 1/4 c. cool water
- 1/4 tsp grated lime rind
- 1 Tbsp. fresh lime juice
- 8 ounce lowfat raspberry yogurt
- 1 c. lite whipped topping
Directions
- Combine first 4 ingredients in a small bowl, stirring well. Press mix into bottom and halfway up sides of a 9 inch pie plate. Bake at 350 degrees F. for 8 to 10 min or possibly till golden brown. Remove from oven, and let cold on a wire rack. Place raspberries in container of an electric blender; cover and process till smooth. Pour raspberry puree through a wire mesh strainer; press with the back of spoon against sides of strainer to squeeze out juice. Throw away pulp and seeds remaining in strainer. Sprinkle gelatin over cool water in a small non-aluminum saucepan; let stand 1 minute. Cook over low heat, stirring constantly, till gelatin dissolves. Remove from heat, and stir in reserved raspberry puree, lime rind, and lime juice. Refrigeratetill the consistency of unbeaten egg white. Add in yogurt and stir well. Gently mix in whipped topping.
- Spoon mix into prepared pie crust. Cover and refrigerateat least 2 hrs.
- Yield:10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 10 servings | |
| Calories 150 | |
| Calories from Fat 59 | 39% |
| Total Fat 6.65g | 8% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.63g | |
| Cholesterol 0mg | 0% |
| Sodium 126mg | 5% |
| Potassium 76mg | 2% |
| Total Carbs 21.81g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 13.72g | 9% |
| Protein 1.48g | 2% |
