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Blackberry Breeze Pie Recipe

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Gail Toepger knows that making dessert doesn't necessarily require heating up her Iron Rodge, Wisconsin kitchen. "This fluffy no-bake treat is simple to fix with gelatin, whipped topping and fresh berries," she remarks. "Or try it with peaches or mandarin oranges and coordinating gelatin flavors."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 package (3 ounces) black cherry or cherry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1-1/2 cups fresh blackberries
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (8 to 10 inches)

Nutritional Facts

One piece (prepared with sugar-free cherry gelatin, reduced-fat whipped topping and reduced-fat graham cracker crust) equals 130 calories, 4 g fat (4 g saturated fat), 0 cholesterol, 300 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 starch.

Directions

  1. In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate for 1 hour or until thickened.
  2. Gently fold in blackberries and whipped topping. Pour into crust. Cover and chill for 2 hours or until serving. Yield: 8 servings.
Originally published as Blackberry Breeze Pie in Quick Cooking July/August 2001

Nutritional Facts

One piece (prepared with sugar-free cherry gelatin, reduced-fat whipped topping and reduced-fat graham cracker crust) equals 130 calories, 4 g fat (4 g saturated fat), 0 cholesterol, 300 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 starch.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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