Frozen Raspberry Pie

Here’s a frozen pie that’s full of fresh flavor and a luscious texture that screams decadence, but won’t break the calorie bank. Chocolate and raspberries always taste awesome together. Freezing raspberry meringue gives the filling structure, but then it melts perfectly once you take a bite. This refreshing recipe is a perfect healthy treat for the hot summer days ahead.

Active Time: 1 1/4 hours
Total Time: 7 1/4 hours (including freezing time)

(Make 8 serves)

Amount Per Serving: 220 Calories, 3 g. Protein, 37 g. Carbohydrates, 4 g. Dietary Fiber, 7 g. Fat ( 1 g. sat , 2 g. mono ), 4 mg. Cholesterol, 165 mg. Sodium, 126 mg. Potassium
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 other carbohydrates, 1 1/2 fat

Ingredients:

Crust:

• 32 chocolate wafers, (about 6 1/2 oz., see Note), plus 1 for garnish
• 1/4 cup of confectioners’ sugar
• 2 Tbsp. of canola oil
• 2 Tbsp. of skim milk
• 1 Tbsp. of butter

Filling:

• 3 cups of raspberries, fresh or frozen (thawed)
• 2 Tbsp. of lemon juice
• 1/4 tsp. of salt
• 2 large egg whites, at room temperature (see Tip)
• 1/2 cup of granulated sugar
• 1/2 tsp. of cream of tartar

Preparation:

• Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.
• To prepare crust: Process 32 wafers, confectioners’ sugar, oil, milk and butter in food processor or blender until finely ground.
• Press mixture into bottom and up the sides of prepared pan, creating an even, dense crust.
• Bake for about 12 minutes. Cool on wire rack to room temperature, for about 1 hour, pressing any puffed parts of crust back into pan.
• Meanwhile, to prepare filling: Puree raspberries, lemon juice and salt in blender or food processor until smooth.
• Strain through a fine-mesh sieve into medium-sized bowl, pressing with rubber spatula to extract the juice, discard seeds.
• Bring 1 inch of water to slow simmer in large-sized saucepan.
• Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy.
• Set bowl over simmering water and continue to beat on medium speed, moving the mixer around, until mixture is glossy and thick, about 3 1/2 minutes.
• Increase speed to high, and continue beating over simmering water until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160 degrees F, at this point).
• Remove from heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, about 3-5 minutes.
• Fold raspberry puree into meringue until combined. Pour raspberry filling into pie crust, crumble remaining chocolate wafer over the top.
• Place pie on a level surface in your freezer and freeze until solid, at least 6 hours.
• To serve: Let pie stand at room temperature until softened slightly, about 10 minutes, before slicing.
• Make Ahead Tip: Cover with plastic wrap and store in the freezer for up to 2 weeks.
• Note: Look for chocolate wafer cookies without any partially hydrogenated oils. Our two favorites were both from Newman’s Own Organics: Tops & Bottoms and Chocolate Alphabet Cookies. Chocolate Snaps from Mi-Del will also work, but the chocolate flavor isn’t as rich.
• Tip: To get the most volume from beaten eggs, it’s best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.

Source : EatingWell

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