COOL RASPBERRY PIE

This cool, refreshing pie is a good dessert option for summertime family meals, picnics, pitch-ins, etc. Remember it is a dessert! One slice only per day.

2/3 cup boiling water

1 pkg (4-serving size) sugar-free raspberry gelatin

1/2 cup cold water

ice cubes to make above cold water = 1 cup

1 tub (8-oz) sugar-free frozen whipped topping, thawed

1 reduced-sugar graham cracker pie crust*

1/4 cup fresh raspberries for garnish, if desired

In a large bowl stir the boiling water into the raspberry gelatin at least 2 minutes to completely dissolve (gelatin must be completely dissolved). Add the ice water to the gelatin mixture, stirring until ice melts.

Using a wire whisk, stir in the whipped topping until mixture is smooth. Chill approximately 15-18 minutes until the mixture will mound up. Spoon into the prepared crust. Refrigerate at least 4 to 5 hours or overnight.

Before serving, garnish with the whole fresh raspberries, if desired.

*There is a recipe for this crust on my Diabetic Enjoying Food blog. Also, you could use a whole-wheat sugar-free regular pie crust.

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