Raspberry Chiffon Pie

1/4 Cup / 60 mL Chocolate Cookie Crumbs
12 oz. / 340 g Fresh or Frozen and Thawed Raspberries
1 Envelope Unflavored Gelatin
1/2 Cup / 125 mL Cold Water
1 Cup / 250 mL Sugar
3 Tbsp. / 45 mL Watkins Vanilla Dessert Mix
2 teas. / 10 mL Watkins Raspberry Lemonade Concentrate
1 Cup / 250 mL Reduced-Calorie Whipped Topping

Spray a 9-inch / 23-cm pie plate with Watkins cooking spray. Sprinkle cookie crumbs evenly over bottom; set aside. Place raspberries and any juice (if frozen) in container of food processor or blender; process until puréed. Strain through fine sieve to remove seeds; discard seeds and raspberries aside. Sprinkle gelatin over water in medium saucepan; let stand 1 minute. Add strained raspberries, sugar, and Vanilla Dessert Mix. Cook over medium heat, stirring constantly, until mixture comes to a boil and begins to thicken slightly. Remove from heat and add Raspberry Lemonade Beverage Concentrate; chill until mixture is syrupy, stirring occasionally. Beat until frothy; fold in whipped topping. Spoon into prepared pie plate. Cover and chill several hours or until firm. Makes 10 servings.

Nutritional Information Per Serving:
Calories 130, Protein 1g, Carbohydrates 31g, Sodium 70mg, Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Dietary Fiber 2g

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