Raspberry Chiffon Pie

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 teas. / 10 mL Watkins Raspberry Lemonade Concentrate
1 Cup / 250 mL Reduced-Calorie Whipped Topping

Spray a 9-inch / 23-cm pie plate with Watkins 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.

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

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.