|Red raspberries||1 Pint|
|Water||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Cereal flake pie shell||1|
|Whipped cream||1 Cup (16 tbs)|
Cook one cup of raspberries with water for 5 minutes.
Mix sugar and cornstarch; add hot raspberry juice and cook, stirring constantly, until thickened and clear.
Soften gelatine in cold water.
Dissolve in hot raspberry mixture.
Cool until the consistency of unbeaten egg whites.
Fold in remaining raspberries and lemon juice.
Turn into pie shell.
Chill in refrigerator until pie is firm enough to cut.
Garnish with whipped cream before serving.
Makes one 9-inch pie.
Serving size: Complete recipe
Calories 2606 Calories from Fat 1264
% Daily Value*
Total Fat 141 g216.4%
Saturated Fat 75.5 g377.6%
Trans Fat 0 g
Cholesterol 331.4 mg110.5%
Sodium 1042.1 mg43.4%
Total Carbohydrates 304 g101.2%
Dietary Fiber 34.2 g136.9%
Sugars 134.7 g
Protein 19 g38.3%
Vitamin A 3.2% Vitamin C 221.1%
Calcium 28.4% Iron 32.2%
*Based on a 2000 Calorie diet