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Raspberry Ribbon Pie

Diabetic.Foodie's picture
Ingredients
  Sugar free raspberry gelatin mix 3 Ounce (1 Package)
  Boiling water 1 1⁄4 Cup (20 tbs)
  Frozen raspberries 10 Ounce (Whole Red)
  Lemon juice 1 Teaspoon
  Fat free cream cheese 3 Ounce
  Aspartame sweetener 2 Teaspoon
  Vanilla extract 1 Teaspoon
  Frozen low fat nondairy whipped topping 1 Cup (16 tbs), thawed
  Frozen pie crust 1 , baked
Directions

To prepare the red layers: Put the raspberry gelatin mix into a mixing bowl.
Add the boiling water.
Add the frozen raspberries and lemon juice.
Stir until the raspberries are defrosted.
Refrigerate 1-2 hours until partially set.
To prepare the white layers: In a mixing bowl, combine the cream cheese, aspartame, and vanilla.
Add a spoonful of the whipped topping.
Fold to mix.
Continue adding the topping spoonful by spoonful, folding in each addition.
Refrigerate until the white layer is partially set.
Spread half the white mixture on the bottom of the pie shell.
Cover with half the red gelatin mixture.
Repeat with white and red layers, ending with the white mixture.
Chill until set, 3 hours or more.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Course: 
Fruit Dessert

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