Raspberry Chiffon Pie

Several lower-fat foods are combined in a graham shell for this healthy pie--Raspberry Jell-O, yogurt, cream cheese, and fresh berries.

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Ingredients:

• 1 reduced-fat graham cracker crust
• 1 (.3 ounce) package sugar-free raspberry gelatin
• 3/4 cup boiling water
• 3 ounces fat-free cream cheese, softened
• 3/4 cup cold water
• 1 (6 ounce) carton fat-free raspberry yogurt
• 2 cups fat-free whipped topping, thawed
• 1 1/2 cups raspberries, divided

Method

In a medium bowl disolve gelatin in 3/4 cup boiling water; stir or whisk in cream cheese until melted and smooth. Stir in 3/4 cup cold water, 3/4 cup of the raspberries and the yogurt. Refrigerate for 45-50 minutes until soft-set. Pour into pie crust and refrigerate until firm. To serve, pipe or spread whipped topping over chilled pie, and make a border with the 3/4 cup reserved raspberies.

Notes: When we bought our country home 2 years ago, it came with a large and prolific raspbery patch. I came up with this recipe to use them, and it was so popular with friends and family that over the berry season I now make this at least 20 times!

Number of servings: 8

Submitted By: tyxe
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