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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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What could be better than chocolate and raspberries other than being a cinch to prepare. Great summer dessert! Ingredients:
crust |
20 to 24 chocolate cookie wafers |
1/4 c melted butter or prepared chocolate crust |
filling |
1/4 c boiling water |
1 pkg.(.3 oz)sugar-free raspberry gelatin |
11/2 c frozen raspberries |
1 c nonfat raspberry yogurt |
1/2 c lowfat cottage cheese |
Directions:
1. Break cookies into large pieces and place in blender jar. Cover and blend ,pulsing 2 to 3 times,about 10 seconds each time,until finely chopped.
2. In bowl,combine cookie crumbs and margarine;reserve 2 teaspoonfuls. Press remaining mixture into bottom and up sides od standard 9 pie plate(not deep-dish
3. Pour boiling water into blender jar and sprinkle with gelatin. Cover and blend about 1 min,scrape sides of blender jar,if necessary.
4. Add remaining ingredients. Blend about 1 min.
5. Pour into pie crust. Sprinkle with reserved crumbs or shaved chocolate. Refrigerate till set,about 1 to 2 hours.
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