This raspberry pie is one of my family’s favorites. It’s made with yogurt cheese, which is easy to prepare — and so versatile I often make a big batch to have on hand. I feel good knowing this dessert is not only low in fat but high in calcium. Sometimes I vary the recipe by using strawberries or another syrup-packed frozen fruit.
Creamy Raspberry Pie
1 pkg (10 oz) frozen raspberries in syrup, thawed
1 envelope unflavored gelatin
2 c nonfat vanilla yogurt cheese*
1 ready-made chocolate cookie pie crust (9 in.)
*Drain yogurt (refrigerated) at least 2 hr (or overnight) in a cheesecloth-lined colander.
1. Drain syrup from berries into a sm saucepan; reserve berries. Sprinkle gelatin over syrup and let soften 1 min. Stir over low heat just until gelatin is dissolved.
2. Place yogurt cheese in a lg bowl and whisk in gelatin. Fold in berries. Pour into crust. Cover and refrigerate 2 hr, or until set. Serves 8.
Diet Exchanges: Milk 0.3; Vegetable 0; Fruit 0.6; Bread 0.9; Meat 0; Fat 1.1
Cal. 179; Fat 5.5 g. (28% of cal.); Sat. fat 1.2 g.; Chol. 1 mg; Fiber 2.3 g.; Pro. 5.3 g.; Carb. 28 g.; Sod. 179 mg.
