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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Fresh picked berries are luscious, but frozen unsweetened ones will do. You can substitute strawberries and strawberry gelatin if you prefer. Plain and chocolate graham crackers combined to form the delicious crust. Diabetic Exchanges: 2 fat, 1 starch, 1/2 fruit. This recipe comes from Julie Yuswak. I found the recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
3 graham crackers, crushed |
3 chocolate graham crackers, crushed |
1 tablespoon sugar |
1/4 cup reduced fat stick margarine, melted |
3 ounces sugar-free raspberry gelatin |
1/3 cup boiling water |
8 ounces reduced-fat cream cheese |
1 teaspoon vanilla extract |
2 cups light whipped topping |
2 1/2 cups fresh raspberries or 2 1/2 cups blackberries |
Directions:
1. In a bowl, combine the graham cracker crumbs, sugar and margarine.
2. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.
3. Bake at 375 for 8-10 minutes or until set.
4. Cool on a wire rack.
5. In a bowl, dissolve gelatin in boiling water. Cool to room temperature.
6. In a mixing bowl, combine the cream cheese and vanilla until well blended.
7. Gradually beat gelatin mixture into cream cheese mixture.
8. Fold in whipped topping.
9. Transfer to crust.
10. Top with raspberries.
11. Refrigerate for at least 2 hours.
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