Friday, July 9, 2010

Raspberry Pie with Oat Crust

Gina's dad makes his Point-Less Meals debut!
This is another great recipe for diabetics.

This is a "Taste of Home" light dessert recipe
Raspberry Pie with Oat Crust: serves 8 ( 3 points)
3/4 c. flour
1/2 c. quick cooking oats
1/2 tsp. salt
1/4 c. canola oil
3-4 T. cold water
2 c. water
1 package sugar free cook and serve vanilla pudding
1 package sugar free raspberry jello
4 c. fresh raspberries
In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in the oil. Gradually add water until a ball forms. Roll out dough between two sheets of wax paper. Remove top sheet and invert dough into a 9" pie plate. Remove remaining wax paper. Line pastry with double thickness of foil. Trim, seal and flute edges.
Bake at 450 for 8 minutes. Remove foil and bake 5-7 minutes longer or until golden brown. Cool.In a large saucepan, heat water. Whisk in pudding. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved.
Remove from heat; cool slightly. Fold in raspberries. Spoon into crust. Cill at least 3 hours or overnight. Serve with Cool Whip or Whipped Cream if desired.

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