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Watkins Recipe
Raspberry Chiffon Pie  
Recipe Number: 148
Rating: Recipe Unrated
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Review This Recipe		 Serves: 10
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Average
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Ingredients:
1/4 cup/60 mL chocolate cookie crumbs
12 oz/340 g fresh or frozen and thawed raspberries

1 envelope unflavored gelatin

1/2 cup/125 mL cold water

1 cup/250 mL sugar

3 tbsp/45 mL WATKINS Vanilla Dessert Mix

2 tsp/10 mL WATKINS Raspberry Lemonade Concentrate
1 cup/250 mL reduced-calorie whipped topping
Cooking Instructions:
Spray a 9-inch/23-cm pie plate with no-stick cooking spray. Sprinkle cookie crumbs evenly over bottom; set aside. Place raspberries and any juice (if frozen) in container of food processor or blender; process until puréed. Strain through fine sieve to remove seeds; discard seeds and raspberries aside. Sprinkle gelatin over water in medium saucepan; let stand 1 minute. Add strained raspberries, sugar, and Vanilla Dessert Mix. Cook over medium heat, stirring constantly, until mixture comes to a boil and begins to thicken slightly. Remove from heat and add Raspberry Lemonade Beverage Concentrate; chill until mixture is syrupy, stirring occasionally. Beat until frothy; fold in whipped topping. Spoon into prepared pie plate. Cover and chill several hours or until firm.

Makes 10 servings
Additional Comments:
Nutrition Facts:
Makes 10 servings.

Nutritional Information Per Serving:
Calories 130
Protein 1 g
Carbohydrates 31 g
Sodium 70 mg
Fat 2 g
Saturated Fat 1 g
Cholesterol 0 mg
Dietary Fiber 2 g

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