1-1/4 cups frozen raspberries, lightly sweetened to taste
1 tablespoon unflavored gelatin
1/2 cup water
6 tablespoons sugar
1 tablespoon flour
3 tablespoons lemon juice
1/3 cup ice water
1/3 cup nonfat dry milk powder
9-inch pie shell, baked pastry or graham cracker
- A day ahead: Thaw berries in the refrigerator, reserving juice. Save 6 raspberries to garnish pie. Chill mixing bowl and beaters.
- Soften gelatin powder in 1/2-cup water. Combine 4 tablespoons (1/4 cup) sugar with flour in saucepan. Add raspberry juice and softened gelatin. Stir over medium heat until sugar is dissolved. Remove from heat and add 2 tablespoons of lemon juice and the raspberries. Cool in refrigerator until thickened, but not set.
- In a chilled bowl, combine ice water and nonfat dry milk powder. Beat until soft peaks form (3 to 4 minutes). Add remaining tablespoon lemon juice and beat another 3 to 4 minutes. Fold in remaining 2 tablespoons sugar and blend well on low speed. Fold this into raspberry-gelatin mixture. Pour into prepared pie shell and chill until firm. Makes 8 servings.