Raspberry-Orange Pie Recipe

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When my six children were little, we had a large raspberry patch. This recipe was one my "must make" list every summer. It's light and refreshing.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 2 servings

Ingredients

  • 5 large marshmallows
  • 4-1/2 teaspoons orange juice
  • 1/2 cup whipped topping
  • 1/3 cup fresh raspberries
  • 2 graham cracker tart shells

Nutritional Facts

1 serving (1 each) equals 236 calories, 9 g fat (4 g saturated fat), trace cholesterol, 151 mg sodium, 37 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. Microwave marshmallows and orange juice, uncovered, on high until marshmallows are melted; stir until smooth. Cool until thickened, about 7-12 minutes.
  2. Place whipped topping in a small bowl; fold in the cooled marshmallow mixture. Gently stir in raspberries. Spoon into tart shells. Refrigerate for 2-3 hours. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Raspberry-Orange Pie in Cooking for One or Two Cookbook 2003, p300

Nutritional Facts

1 serving (1 each) equals 236 calories, 9 g fat (4 g saturated fat), trace cholesterol, 151 mg sodium, 37 g carbohydrate, 2 g fiber, 2 g protein.

Sweet White Wine

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

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