Raspberry Cream Pie
Ingredients:
1 (12 oz.) evaporated skim milk
1 3/4 cup Splenda®
1 (6 oz.)can frozen raspberry lemonade concentrate, thawed
1 (8 oz.) tub frozen non-dairy fat free whipped topping, thawed
1 cup fresh or frozen unsweetened red raspberries, divided
1 (9 inch) Keebler® Ready Crust® Reduced Fat Graham Pie Crust
Preparation:
In large bowl stir together evaporated milk, Splenda® milk and lemonade concentrate.
Fold in whipped topping. Sprinkle 1/2 cup of raspberries in crust.
Spread lemonade mixture over top.
Refrigerate or freeze at least 6 hours or until firm.
If frozen, let stand at room temperature for 15 minutes before cutting.
Top with remaining raspberries. Store in refrigerator or freezer.
Makes: 8 servings
Serving size: 1/8th pie
LA Exchange: 1 Fruit, 1 Starch, 1 Fat, 1 Condiment
