Heart-Healthy Raspberry Pie is a delicious recipe for a low calories, low fat, low cholesterol, low sodium, low carbohydrates, Weight Watchers friendly recipe. This is made with a cooked meringue and a red raspberry puree, poured into a chocolate cookie crumb crust. Requires a minimum of 6 hours in the freezer before serving. Makes 8 servings. Heart-Healthy Raspberry Pie will be loved by all of your family, friends and guests.
Prep Time: 1 Hour.
Cooking Time: About 15 Minutes.
Refrigeration Time: 6 Hours.
Non-stick cooking spray
32 Chocolate wafers*, (about 6-1/2 oz), plus 1 for garnish
1/4 cup powdered sugar
2 tbsp canola oil
2 tbsp skim milk
1 tbsp butter
3 cups red raspberries, fresh or frozen (thawed)
2 tbsp lemon juice
1/4 teaspoon salt
2 large egg whites, at room temperature
1/2 cup granulated sugar
1/2 tsp cream of tartar
NOTE*: Look for chocolate wafer cookies without any partially hydrogenated oils. Our two favorites were both from Newman’s Own Organics: Tops & Bottoms and Chocolate Alphabet Cookies. Chocolate Snaps from Mi-Del will also work, but the chocolate flavor isn’t as rich.
1. Preheat oven to 350° F.
2. Coat a 9″ pie pan with cooking spray.
3. To Prepare Crust: Process the wafers, powdered sugar, oil, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.
4. To Prepare Filling: Puree the raspberries, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds.
5. Bring 1″ of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy. Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3-1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3-1/2 minutes more (the eggs will be at a safe temperature, 160° F., at this point). Remove from heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes.
6. Fold the raspberry puree into the meringue until combined. Pour the raspberry filling into the pie crust; crumble the remaining chocolate wafer over the top. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours. To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing.
YIELD: 8 Servings.
Serving Size: 1 slice per serving.
Weight Watchers PointsPlus = 6
Carb Choices: 2-1/2
2-1/2 Other Carbohydrates + 1-1/2 Fat
Calories: 220, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 165mg, Carbohydrates: 37g, Fiber: 4g, Protein: 3g, Potassium: 126mg
Original recipe and Image from: http://www.eatingwell.com/recipes/frozen_raspberry_pie.html
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