Directions:
- In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil. Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough into a 9-in. pie plate. Remove remaining waxed paper.
- Trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
- In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.45 Kcal (1141 kJ) | ||
| Calories from fat | 69.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 12% | |
|---|---|---|---|
| Sodium | 175.38mg | 7% | |
| Potassium | 103.13mg | 2% | |
| Total Carbs | 45.1g | 15% | |
| Sugars | 2.46g | 10% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 4.55g | 9% | |
| Vitamin C | 16mg | 27% | |
| Iron | 0.8mg | 4% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 123.7 Kcal (518 kJ) | ||
| Calories from fat | 31.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 12% | |
|---|---|---|---|
| Sodium | 79.62mg | 7% | |
| Potassium | 46.82mg | 2% | |
| Total Carbs | 20.48g | 15% | |
| Sugars | 1.12g | 10% | |
| Dietary Fiber | 2.09g | 18% | |
| Protein | 2.07g | 9% | |
| Vitamin C | 7.3mg | 27% | |
| Iron | 0.3mg | 4% | |
| Calcium | 10.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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