- smooth. Gradually beat in raspberry puree and gelatin mixture. Pour
- into crust. Cover and refrigerate for several hours or overnight.
- Carefully run a knife around edge of pan to loosen. Remove sides of
- pan. Refrigerate leftovers. Yield: 4 servings.
Nutritional Facts: 1 piece (prepared with reduced-fat cream cheese) equals 411 calories, 24 g fat (14 g saturated fat), 65 mg cholesterol, 397 mg sodium, 42 g carbohydrate, 3 g fiber, 9 g protein.