Frosty Raspberry Pie Recipe
Diabetic Friendly Recipe
Frosty Raspberry Pie uses fruit sweetened raspberry yogurt with sweetener, raspberry gelatin, raspberry juice concentrate, rinsed and drained raspberries and raspberry and-or mint sprigs to garnish. Heaping with sweet raspberry flavor!
One 9 inch pie crust brushed with egg whites, baked and cooled
1-1/2 cups fruit-sweetened raspberry yogurt
2 packets sweetener
1 package (4 oz) raspberry sugar free gelatin
3/4 cup boiling water
2 ice cubes
2/3 cup ice cold fruit-sweet raspberry juice concentrate
1-1/2 tablespoons ice water
2-1/3 cups rinsed and drained raspberries
Raspberry to garnish each slice (optional)
Mint sprig to garnish each slice (optional)
Mix sweetener into yogurt, and set aside.
Stir boiling water into gelatin powder until dissolved. Add ice cubes until melted. Stir in juice concentrate and ice water. Finally, using a wire whip, whisk yogurt into the gelatin mixture until smooth. Spread raspberries on the bottom of the pie crust, and pour the gelatin liquid over the raspberries.
Refrigerate 2-1/2 to 3 hours, or hasten the gelling process by putting the pie in the freezer for not more than 30 minutes and then into the refrigerator until ready. Decorate each slice with a mint sprig and a raspberry (optional).
Recipe makes 8 servings.
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