Cookbook

Frozen Raspberry and Cream Pie (Lighten-Up! version)

Frozen Raspberry and Cream Pie (Lighten-Up! version)

"Using just 4 ingredients, you can create this luscious dessert that's got just a smidgen of the fat of the original!" -Woman's World

According to the feature, the original recipe (not given), had 23g fat per serving; while their lightened version has just 8g. Mind you, they are figuring 12 servings from one commercially prepared crumb crust; NOT AT OUR HOUSE! More realistically, we would slice the pie into EIGHT servings. -LuAnn

Ingredients:

1 (12-ounce) container frozen lite whipped topping, thawed
1 (6-ounce) package prepared Oreo crumb pie crust
3 cups low-fat vanilla raspberry-swirl frozen yogurt, from 2 (14-ounce) Haagen-Dazs
1 3/4 cups fresh raspberries, from 2 (6-ounce) packages
Fresh mint springs, optional*

Instructions:

Spread 1 cup whipped topping over bottom of pie crust.
Drop scoops of 2 cups frozen yogurt into crust over topping.
Sprinkle with 3/4 cup raspberries.
Top with scoops of remaining 1 cup frozen yogurt.
Freeze until set, at least 1 hour.
Just before serving, spread with remaining whipped topping.
Top with remaining raspberries.
If desired, garnish with mint.


Photo accompanying the recipe showed a pie garnished with 8 clusters (of three) raspberries, around the edge of the cream-topped pie, and a single cluster in the center. Each cluster had a small sprig of mint leaves. (Incidentally, the ring of 8 clusters gives the impression that the pie would indeed be sliced into 8 pieces, not 12)!

Source: Woman's World (1/5/10). Edited by LuAnn who reformatted the instructions, but changed no ingredients.

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