Raspberry Shimmer Pie
Posted by: Mary Ellen Thu, 11 Mar 2004, at 5:28 p.m.
 

4 cups raspberries (fresh or frozen whole berries without syrup)
1 cup water
3 tablespoons cornstarch
2 teaspoons lemon juice
7 teaspoons NutraSweet Spoonful
3 ounces fat-free cream cheese
1 tablespoon skim milk
1 frozen pie crust, baked

Wash the fresh berries (if you are using fresh) very gently in cold water. Spread them to dry in a single layer on paper towels. Put 1 cup of the raspberries and 2/3 cup of the water into a small saucepan over medium heat. Simmer 3 to 4 minutes. Strain the liquid to remove the seeds.

Return the liquid to the saucepan. Add the remaining 1/3 cup water and the cornstarch. Stir. Cook until the mixture is thick, stirring constantly. Add the lemon juice. Stir. Set aside to cool. When cool, add the NutraSweet and mix thoroughly. Put the cream cheese into a mixing bowl. Add the milk. Whip until soft.

Spread the cream cheese mixture very gently over the bottom of the pie crust, being careful not to damage the crust. Spread most of the reserved berries (saving some for garnish) over the cream cheese mixture in the pie shell.

Put the cooled, cooked berry mixture over the fresh berries. Refrigerate 2 to 3 hours. Serve with your favorite white topping, if desired. Garnish with reserved raspberries.

Makes 8 servings.