Lemon Raspberry Pie

Lemon Raspberry Pie 


Serves 8

1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups Diet Mountain Dew*
3/4 cup Cool Whip Lite*
1 (6-ounce) Keebler Shortbread Piecrust
1 (4-serving) package JELL-O Sugar Free Raspberry Gelatin
1 1/2 cups red raspberries, fresh or frozen, thawed and drained

In a medium bowl, combine dry pudding mix, dry lemon gelatin, and dry milk powder. Add 1 1/4 cups Diet Mountain Dew. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Pour mixture into piecrust. Refrigerate while preparing topping. In a medium saucepan, combine remaining 1/4 cup Diet Mountain Dew and dry raspberry gelatin. Cook over medium heat, stirring constantly, until gelatin dissolves. Add raspberries and continue cooking 1 to 2 minutes, stirring constantly, being careful not to crush berries. Remove from heat. Place pan on a wire rack and allow to cool 15 minutes. Spread partially cooled raspberry mixture evenly over lemon filling. Refrigerate at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

 Each serving equals:
HE: 1/2 Bread, 1/4 Skim Milk, 1/4 Fruit, 1 Slider, 8 Optional Calories
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165 Calories, 5gm Fat, 4gm Protein,
26gm Carbohydrate, 345mg Sodium, 1gm Fiber
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DIABETIC: 1 1/2 Starch, 1/2 Fat, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 56."

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