Raspberry Recipes from Razzle Dazzle Recipes
 Raspberry Cream Pie Recipe
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Raspberry Cream Pie

1/2 cup graham cracker crumbs
1/4 cup pecans -- finely chopped
3 tablespoons reduced-calorie margarine -- melted
1 tablespoon sugar
12 ounces frozen raspberries in light syrup -- thawed
1 envelope unflavored gelatin
1/4 cup cold water
1/4 teaspoon grated lime rind
1 tablespoon fresh lime juice
8 ounces low-fat raspberry yogurt
1 cup lite whipped topping

Combine first 4 ingredients in a small bowl, stirring well. Press mixture into bottom and halfway up sides of a 9-inch pie plate. Bake at 350 degrees F. for 8 to 10 minutes or until golden. Remove from oven, and let cool on a wire rack.

Place raspberries in container of an electric blender; cover and process until smooth. Pour raspberry puree through a wire mesh strainer; press with the back of spoon against sides of strainer to squeeze out juice. Discard pulp and seeds remaining in strainer.

Sprinkle gelatin over cold water in a small non-aluminum saucepan; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves.

Remove from heat, and stir in reserved raspberry puree, lime rind, and lime juice. Chill until the consistency of unbeaten egg white.

Add yogurt and stir well. Gently fold in whipped topping. Spoon mixture into prepared pie crust. Cover and chill at least 2 hours.

Yield: 10 servings