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ingredients:

9" pie crust, brushed with egg whites, baked and cooled

creamy raspberry filling:

1/4 cup whipping cream

1/4 teaspoon vanilla extract

1 Tablespoon fruit-sweet raspberry jam or syrup, strained of seeds

1/2 pint fresh, rinsed raspberries, reserving 1 berry to garnish each slice

1 packet Splenda® (as sweet as 2 teaspoons sugar), if desired

chocolate raspberry mousse:

1/3 cup fat free or light cream cheese

2/3 cup partially skim ricotta cheese

1/2 cup fruit-sweet raspberry jam or syrup, strained of seeds

3/4 cup 1% milk

1 4-serving package instant sugar-free chocolate pudding

mint sprig to decorate each slice (optional)

instructions:

creamy raspberry filling:

Beat whipping cream. When nearly stiff, add vanilla and strained raspberry jam or syrup. Reserving 1 berry per slice for garnish, fold in 1 cup remaining fresh raspberries--and 1 packet Splenda® if desired. Spread raspberry filling evenly on the bottom of the baked pie shell.

chocolate raspberry mousse:

Blend thoroughly (several minutes) in food processor or blender: cream cheese, ricotta cheese, and 1/2 cup raspberry jam or syrup. Make sure mixture is smooth, with no seeds detected. Then hand stir in the milk. Finally, beat in chocolate pudding powder, only until thoroughly mixed. Immediately pour the mousse over the berry filling, and spread the mousse evenly to the edges of the crust.

Refrigerate until congealed (30-60 minutes), or chill 15-20 minutes in freezer.

garnish:

When ready to serve, garnish each slice with a raspberry and a mint sprig. Best served same day.

© 1995 by Jeanine DuBois

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