ingredients:

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

filling ingredients:

1 1/2 cups fruit-sweetened raspberry yogurt
2 packets Splenda® (as sweet as 2 teaspoons sugar each packet)
1 small package (4 serving size) raspberry sugar-free gelatin
3/4 cup boiling water
2 ice cubes
2/3 cup ice cold fruit-sweet raspberry juice concentrate
1 1/2 Tablespoons ice water
2 1/3 cups rinsed, drained, raspberries
raspberry to garnish each slice (optional)
mint sprig to garnish each slice (optional)

instructions:

Mix Splenda® into yogurt, and set aside. Stir boiling water into gelatin powder until dissolved. Add ice cubes until melted. Stir in juice concentrate and ice water. Finally, using a wire whip, whisk yogurt into the gelatin mixture until smooth. Spread raspberries on the bottom of the pie crust, and pour the gelatin liquid over the raspberries.

Refrigerate 2 1/2 to 3 hours, or hasten the gelling process by putting the pie in the freezer for not more than 30 minutes and then into the refrigerator until ready. Decorate each slice with a mint sprig and a raspberry (optional). Serves 8.

© 1995 by Jeanine DuBois

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