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Raspberry Pie with Oat Crust

A diabetic for 30 years, I adapted this recipe to fit my needs. When I serve this pie, no one can believe it's sugarless. The oatmeal crust is so tender...and the filly is berry delicious! —Ginny Arandas of Greensburg, Pennsylvania

8 ServingsPrep: 25 min. + chilling

Ingredients

3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon salt
1/4 cup canola oil
3 to 4 tablespoons cold water
FILLING:
2 cups water
1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free raspberry gelatin
4 cups fresh raspberries

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 onto a 9-in. pie plate. Remove
remaining waxed paper.
Trim, seal 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.

2 of 2

Raspberry Pie with Oat Crust (continued)

Directions (continued)

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. Refrigerate leftovers. Yield: 8
servings.

Nutrition Facts: One serving (1 piece) equals 167 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 238 mg sodium, 22 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.