raspberry pie with oatmeal crust
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of raspberry pie with oatmeal crust calories by ingredient
Introduction
lusious raspberry pie adapted from a taste of home recipehard to believe it had only 130 calories per serving
Can use other berries or fruits as you like while varying the jello flavors Difficult not to want seconds lusious raspberry pie adapted from a taste of home recipe
hard to believe it had only 130 calories per serving
Can use other berries or fruits as you like while varying the jello flavors Difficult not to want seconds
Number of Servings: 8
Ingredients
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Crust
3/4 cup whole wheat pastry flour
1/2 cup quick-cooking oats
1/4 teaspoon salt
canola oil spray
1/4 cup lite apple sauce
3 to 4 tablespoons cold water
1 packet of splenda
FILLING:
2 cups water
1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free raspberry gelatin
4 cups fresh raspberries
Yield: 8 servings.
Directions
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.
Member Ratings For This Recipe
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