Raspberry Cream Pie
|9 inch baked pie shell||1|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Teaspoon|
|Egg yolk||1 , beaten|
|Low calorie margarine||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Fresh raspberries||1 Cup (16 tbs)|
|Prepared nondairy whipped topping||2 Cup (32 tbs)|
Combine skim milk, sugar replacement, salt, and flour in a heavy saucepan.
Cook and stir until mixture thickens.
Stir small amount of mixture into beaten egg yolk; then return to saucepan.
Cook and stir 1 or 2 minutes longer.
Stir in margarine and vanilla.
Remove from heat and allow to cool.
Fold in fresh raspberries.
Transfer to baked pie shell.
Top with nondairy whipped topping.