raspberry pie with oatmeal crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust3/4 cup whole wheat pastry flour1/2 cup quick-cooking oats1/4 teaspoon saltcanola oil spray1/4 cup lite apple sauce3 to 4 tablespoons cold water1 packet of splendaFILLING:2 cups water1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix1 package (.3 ounce) sugar-free raspberry gelatin4 cups fresh raspberriesYield: 8 servings.
Directions
In a food processor, combine the flour, oats splenda and salt. While processing, slowly drizzle in apple sauce, Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate presprayed with cannola oi spray. Remove remaining waxed paper.
Trim, seal and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in 3 1/2 cups of the raspberries. Spoon into crust. Chill for 39 minutes, then decorate the top with remaining 1/2 cup of raspberries Chill 4 hours more or overnight. Refrigerate leftovers. Yield: 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MURKOV.
In a food processor, combine the flour, oats splenda and salt. While processing, slowly drizzle in apple sauce, Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate presprayed with cannola oi spray. Remove remaining waxed paper.
Trim, seal and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in 3 1/2 cups of the raspberries. Spoon into crust. Chill for 39 minutes, then decorate the top with remaining 1/2 cup of raspberries Chill 4 hours more or overnight. Refrigerate leftovers. Yield: 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MURKOV.
Nutritional Info Amount Per Serving
- Calories: 130.3
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 268.3 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 6.9 g
- Protein: 3.2 g