If you like, substitute 2½ cups of your favorite pudding for the lemon filling. Timing alert: The pie needs to chill for about 2 hours to set.
- 32 reduced-fat vanilla wafers (6 ounces)
- 1 tablespoon light brown sugar
- 2 teaspoons extra-light olive oil
- ¼ cup low-fat (1%) or fat-free milk
- 1 teaspoon unflavored gelatin
- ¼ cup cold water
- ¾ cup fresh lemon juice (about 3 lemons)
- 1 cup granulated sugar
- 1 large egg
- ¾ cup fat-free sour cream
- 2 tablespoons red currant jelly or seedless raspberry jam
- 1 pint raspberries
1. Preheat the oven to 350°F. In a food processor, combine the vanilla wafers and brown sugar, and process until finely ground. Add the oil and milk, and pulse until evenly moistened.
2. Spray a 9-inch tart pan with a removable bottom with nonstick cooking spray. Press the mixture into the bottom and up the sides of the pan. Bake for 12 minutes to set the crust. Let cool on a wire rack.
3. In a small bowl, sprinkle the gelatin over the water. Let stand until softened, about 2 minutes.
4. In a medium, heavy-bottomed nonaluminum saucepan, whisk together the lemon juice, granulated sugar, and egg until well combined. Cook over low heat, whisking constantly, until the mixture is hot, about 3 minutes.
5. Whisk in the softened gelatin and cook, whisking constantly, until the mixture is the consistency of thick honey and the gelatin has dissolved, about 3 minutes. Remove from the heat, transfer to a medium bowl, and let cool to room temperature.
6. Stir the sour cream into the lemon mixture. Spoon the filling into the tart shell, smoothing the top. Refrigerate until the filling is set, about 2 hours.
7. Just before serving, in a small saucepan, melt the jelly over low heat. Arrange the raspberries on the top of the tart and brush with the melted jelly.
Makes 8 wedges.
Nutrition per wedge: 280 calories, 6g total fat (1g saturated), 3g dietary fiber, 55g carbohydrate, 4g protein, 100mg sodium.
A good source of: riboflavin, vitamin C.
Also see 9 Ways to Serve Raspberries.