Title: White Chocolate Raspberry Pie
Categories: Pie Chocolate Diabetic Canadian
Yield: 1 Servings

15	oz	Pkg frozen unsweetened
		Raspberries (completely
		Thawed)
1/4	c	Equal or other sugar
		Substitute
1	tb	Cornstarch
		CHOCOLATE LAYER:
1	tb	Unflavored gelatin
1/4	c	Cold water
1/4	c	Melted white chocolate
		Chips
1	c	Fat free sour cream
2	c	Fat free cool whip
9		Inch vanilla wafer pie
		Crust

Drain raspberries well (saving juice). In a small pan, combine sugar, cornstarch. Stir in reserved juice and cook until thickened. Remove from heat and gently stir in raspberries. Pour into a 9 inch pie crust. To make the chocolate layer, soften gelatin in cold water, making sure gelatin is completely dissolved. In a double-boiler, melt the chocolate. Add the dissolved gelatin to the chocolate and stir over low heat until mixture is smooth and creamy. Remove from heat. Stir in fat free sour cream, cool slightly. Fold in fat free cool whip, then spoon over raspberry mixture and chill until set. Garnish with white chocolate curls and/or raspberries. Serves 8.

nutrition analysis for 1 serving without crust: 96 calories, 2.7 gm protein, 2.2 gm fat, 15.5 gm carbohydrates diabetic exchanges for 1 serving without crust: 1 starch + 1/2 fat

"Eat sweets and candy in moderation once or twice a week at most"

(adapted from a recipe in Homestyles: Canadian Classics)

From: Paul Guido Date: 27 Nov 96 National Cooking Echo Ä

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