Indulge you sweet tooth in this delightfully healthy raspberry dessert.

Ingredients

  • 5 cups fresh or frozen raspberries
  • 3/4 cup sugar
  • 1/2 cup cold water
  • 3 tbsp. cornstarch
  • 3 tbsp. lemon juice
  • 1 baked 9-inch pastry shell
  • 3/4 cup whipping cream
  • 2 tbsp. sugar

Instruction

  1. For filling: In a medium saucepan, stir together 2 cups of the raspberries the 3/4 cup sugar, water, cornstarch, and lemon juice.
  2. Cook and stir over medium heat until mixture is thickened and bubbly.
  3. Cool slightly.
  4. Cover and chill for 1 hour.
  5. Carefully fold 2 cups of the remaining raspberries into the chilled mixture.
  6. Spoon the filling into baked pastry shell.
  7. Cover and chill about 2 hours or until firm.
  8. To serve, in a chilled medium bowl, combine whipping cream and the 2 tablespoons sugar. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form. Serve pie with the whipped cream and the remaining raspberries.