Home > Diabetic Sweets > Raspberry Pie


Raspberry Pie

Diabetic Recipe

Two variations of raspberry pie - a cool, refreshing frosty pie and the other a chocolate cream pie - yum for both!

Raspberry Pie Berries

Frosty Raspberry Pie

Frosty Raspberry Pie uses fruit sweetened raspberry yogurt with sweetener, gelatin, raspberry juice concentrate, rinsed and drained raspberries and raspberry and-or mint sprigs to garnish. Heaping with sweet raspberry flavor!

1 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.


Chocolate Raspberry Cream Pie

Chocolate Raspberry Cream Pie main ingredient is raspberry jam. Chocolate filling is made with sugar free pudding. Top with chocolate flavored whipped topping - instructions included.

1 9-inch pie crust brushed with egg whites, baked and cooled
1/3 cup all fruit raspberry jam
3-1/2 cups 1 percent milk
2 packages (4 serving size) chocolate sugar-free instant pudding
1/4 cup whipping cream
1 packet sweetener
1/2 teaspoon vanilla
1 teaspoon sugar free hot chocolate mix (optional)

Raspberry layer: Evenly spread jam over the bottom and half way up the sides of the pie crust.*

Pudding layer: Thoroughly beat together milk and pudding mix for one to two minutes. Gently pour the pudding over the raspberry layer, and refrigerate. Allow two hours to gel.

Topping layer: For best results, wait until just before serving the pie to prepare the topping. Beat the whipping cream until peaks form and then droop. Add sweetener and vanilla. Beat until stiff. Spread a thin layer of topping over the entire pie. Dust topping with sugar-free hot chocolate mix. Recipe makes 8 servings.