- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup water
- 1 package (.3 ounce) sugar-free raspberry gelatin
- 4 cups fresh raspberries
- 1 reduced-fat graham cracker crust (8 inches)
- Reduced-fat whipped topping, optional
- In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.
- Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Garnish with whipped topping if desired. Yield: 8 servings.
Originally published as Fresh Raspberry Pie in Comfort Food Diet bookazine 2010
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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