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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This flavorful and bright raspberry pie is the perfect ending to a heavy meal. The fruitiness of the filling combines perfectly with the flaky crust for a scrumptious dessert.—Patricia Staudt, Marble Rock, Iowa Ingredients:
1/4 cup sugar |
1 tablespoon cornstarch |
1 cup water |
1 package (.3 ounce) sugar-free raspberry gelatin |
4 cups fresh raspberries |
1 reduced-fat graham cracker crust (8 inches) |
reduced-fat whipped topping, optional |
Directions:
1. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.
2. Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Garnish with whipped topping if desired. Yield: 8 servings.
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