Raspberry Pie (Take 2)

I was going to be all fancy schmancy and make a really cool Canada Day dessert. 

Thing is... I discovered that I'm not that good at making things look like a Canadian flag. 

At all.

It's so sad.

I had originally decided that I wasn't going to share the photos of the supposed flag looking dessert from afar and only show close up so as not to give away my sad, sad decorating abilities.

Then I said....what the heck. 

It still kinda looks like a Canadian flag. 

Have you stopped laughing yet?

Anways.....

It's delicious and it's low calorie so even if you don't want to make this a Canada Day dessert you should still make it. For realz.

We shared this previously HERE. When we made it that time we prepared it in a store bought graham cracker pie shell so it looked more like a traditional pie. We also mixed the 2 separate layers into one instead of leaving them apart. Either way will work. (Check out the other version HERE.) 

Raspberry Pie (Take 2)

Ingredients

Crust

1 1/2 cups graham cracker crumbs

3 Tbsp coconut oil (or butter)

Pie

3/4 tsp unflavored gelatin

2 Tbsp hot water

1 cup light Ricotta cheese

3 tsp Splenda

1 tsp vanilla

1 pkg sugar free Raspberry Jello

1 cup boiling water

2 cups frozen raspberries

1 - 2 cups 95% fat free Cool Whip

Directions

Prepare crust - in a medium bowl, combine graham cracker crumbs and coconut oil until well mixed. Press very firmly into an 8 X 12 tart pan. (Optionally you can prepare this in a 9 inch pie pan) Set in fridge until ready for next step.

Prepare pie filling - In a small bowl, whisk together the unflavored gelatin and hot water until gelatin dissolves. Set aside.

In a large mixing bowl, beat together Ricotta, Splenda, and vanilla until smooth. Beat in the dissolved gelatin mixture. 

Spread over the crust. (This can be tricky as the graham crumbs tend to lift up. It helps to spoon the Ricotta mixture in little spoonfuls all over the crust and then use the back of a spoon to spread them together.) 

Place in fridge while preparing final layer.

In a medium mixing bowl, whisk together Jello powder and boiling water until Jello is dissolved. Stir in the frozen raspberries. Let sit 5 - 10 minutes so mixture can thicken up a bit. 

When raspberry mixture is a bit thickened, spoon over Ricotta mixture and spread evenly.

Now, you can either spread the Cool Whip on top OR cut and serve with a dollop of Cool Whip OR you can design a fabulous Canadian Flag on top. 

Yes. I realize mine is not fabulous.

According to Myfitness pal - 1/8th of the recipe is 195 calories, 22 carbs, 9 fat, and 6 protein. 

What what!

In the photo above you can see one huge piece has been cut out. I wanted to show you how big of a piece you can have for 195 calories.

Crazy, right? 1/8th of a pie is big piece. (FYI - I used 1 Cup of Cool Whip to design the flag and to figure out the nutritional counts.)

Perfect for Canada Day.

Especially if you guests are trying to watch what they are eating.

Also a great dessert for Christmas or Valentines Day.

Heck, you don't have to wait for a holiday to make this. Anytime is a good time for pie and, at only 195 calories a serving, you can eat it without guilt! 

Tart pan or pie pan - either will work and either makes for a beautiful presentation. 

You can also use butter instead of coconut oil for the crust too. I just like the little bit of coconut flavor that the coconut oil lends to the recipe. 

Be sure to visit these fun sites for tons of great links - The Chicken Chick, Ms. enPlace, The Mandatory Mooch, Jam Hands