Raspberry Ribbon Pie
|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|
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.