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  Recipe Home » Diabetic » RASPBERRY MOUSSE PIE
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  RASPBERRY MOUSSE PIE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 299
Ingredients:
Chocolate Graham Crust:
1-1/2 C. graham wafer crumbs
2 Tbls. sugar, or use equivalent artificial sweetener
1/4 C. margarine, low saturated fat, melted
2 Tbls. cocoa powder
1 egg white, beaten with fork until frothy
Raspberry Mousse (or Strawberry):
3 C. berries, thawed, reserve juice
1 package unflavored gelatin
1/4 C. reserved juice from the raspberries
1 C. nonfat plain yogurt, cold
4 egg whites
1/4 C. sugar or equivalent of sugar substitute
Instructions:
Chocolate Graham Crust: Use pan spray to grease a 9- or 10-inch pie plate. Combine all ingredients, except egg whites. Whisk egg whites until frothy stir into crumbs. Press crumbs into greased pie plate. Bake at 350 degrees F. for 7 to 10 minutes. Cool. (Avoid ready-made crust due to sugar content.) Raspberry (or Strawberry) Mousse Pie: Puree the berries. Strain through a sieve until seeds remain; discard. Sprinkle gelatin over 1/4 C. of juice. Heat berry puree just to warm. Add softened gelatin, stirring until completely dissolved. Add sweetener to berry mixture Cool until the consistency of raw egg whites. Stir in cold yogurt. Return mixture to refrigerator. Beat egg whites until stiff peaks form. Whisk 1/4 of beaten whites into berry mixture fold remaining egg whites into mixture. Place filling into piecrust and refrigerate until set, up to 3 hours.
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