Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More

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Light & Airy Raspberry-Rhubarb Pie

EDR Light and Airy Raspberry Rhubarb Pie

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SERVES: 12

SERVING SIZE: 1 slice

CHILL TIME: 2 Hr

COOK TIME: 20 Min

Raspberries and rhubarb make a great combination, especially when they join forces in this Light & Airy Raspberry-Rhubarb Pie! It's the perfect fresh and fruity summertime treat!

What You'll Need

1 refrigerated rolled pie crust (from a 15-ounce package)
4 cups cut rhubarb
2/3 cup water
2 (4-serving) packages sugar-free raspberry gelatin
1 1/2 cup frozen unsweetened raspberries
1/4 cup granulated Splenda
1 cup fat-free frozen whipped topping, thawed

What to Do

Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate. Flute edges and prick bottom and sides with a fork. Bake 9 to 11 minutes or until lightly browned. Cool completely.
Meanwhile, in a medium saucepan, combine rhubarb and water. Cover and cook over medium heat until rhubarb is tender, about 10 minutes. Remove from heat. Add dry gelatin; mix well to dissolve gelatin. Stir in frozen raspberries.. Cool completely.
Fold in Splenda and whipped topping. Mix gently to combine. Pour into cooled pie crust.
Refrigerate 2 hours or until ready to serve.