Raspberry Pie

First of all, let me just start by saying this isn't your usual raspberry pie.

This is amazing, fantastic, crazy, incredible, insert-adjective-here raspberry pie.

and...

and...

and...

it's low calorie.

It's true.

Way back in the day our Aunty Pat used to make this as part of her diet plan. Back then Sue and I didn't care that it was "healthier" than regular pie, all we knew is that it tasted fantastic and we could have a really big piece of it for dessert.

Did you know light Ricotta is high in protein?

Yup, it is.

Did you know raspberries are high in fiber and vitamin C?

Yup, they are.

Just look at all that creamy, raspberry goodness.

You know you want to try it. If you start now you could be enjoying this in about 2 hours.

Plus...it's no bake.

Yet another reason to have this pie.

Are you keeping track of the reasons you need to make this pie? You should...it's a long list.

Aunty Pat's Raspberry Pie

Ingredients
1 graham cracker crumb pie shell

3/4 tsp unflavored gelatin

2 Tbsp hot water

1 cup light Ricotta cheese

3 tsp Splenda (or other sugar replacement)

1 tsp vanilla

1 pkg sugar free Raspberry Jello

1 cup very hot water

2 cups frozen raspberries

1 small tub fat free Cool Whip (about 1 - 2 cups)

Directions

In a small bowl, dissolve 3/4 tsp gelatin in 2 Tbsp hot water. Set aside.

In a large bowl, mix Ricotta cheese with Splenda and vanilla until well combined. Whisk in dissolved gelatin until well combined. Set aside.

In a medium bowl, whisk Raspberry Jello with very hot water until Jello is dissolved. Stir in frozen raspberries.

With spatula, stir raspberries and Jello mixture into the Ricotta mixture until well mixed.

Carefully pour into graham wafer pie shell. (It will fill the shell right to the very top!)

Carefully move to refrigerator to set up, at least 2 hours.

Once firm enough, spread with Cool Whip, or serve with a spoonful dolloped on top.

Refrigerate, covered, until ready to serve.

If you can believe it, that slice above (1/8 of the pie!!) is less than 200 calories. If you don't put the Cool Whip on top and just add a dollop when serving, the calories are even less.

Yay!

Quick story about the first time I tried to make this pie.

Way back when (and I mean WAAAAY back when), when Sue and I were in our early teens, I thought I would be all cool and make Aunty Pat's raspberry pie for family dessert.

In my defence, I was fairly inexperienced with the whole baking thing back then, so I didn't realize that I needed to dissolve the gelatin IN the water first and then mix it together. I simply sprinkled the gelatin over the Ricotta and let it sit for a minute, then mixed everything in.

Not a good idea.

However you ever had lumpy gelatin?

Like... hunks of chewy gelatin that are mixed into a pie that should be smooth and creamy but instead has little nuggets of chewy goo?

Our dad tried to be polite and eat it. I think he made it about 3 bites in before he couldn't do anymore.

Sue and Orra (our older sister) couldn't even make it through the first bite. (If memory serves, I believe there were cries of "Eeeew..it's like boogers.")

Yup, proud moment for me.

**UPDATE** - Click HERE to see our updated version of this recipe. We did it in layers and in an 8 X 12 tart pan instead of a pie pan. We also looked up the nutritional info and posted it too.
Perfect for Canada Day, Valentine's Day, or Christmas!