Raspberry cream pie turned skinny! Creamy greek cheese mixed with cool whip and topped with a raspberry sauce. At only 6 Points for a slice (1/8 of the pie) you can have your Pie and eat it too!
WW Freestyle Smart Points: 6
Making the Crust
I made my own crust to accommodate my moms Gluten allergy, but feel free to skip this step if you are using pre-bought Pie Crust. You may have to adjust points depending on the kind you use. I started with gluten free all purpose baking flour and added in the baking powder and salt. I then took the butter spread and squished it into the flour mixture until combined.
I then stirred in the greek yogurt and mixed until a solid ball of dough formed. It will be crumbly at first. If after a few minutes of mixing it is still crumbly, add a teaspoon of cold water and mix again.
Roll the dough out into a circle and place into a greased pie dish. Poke the crust a few times with a fork and place parchment paper along with another pie dish on top of your crust. Bake in oven at 375 for 10 minutes, remove top dish and parchment paper, and cook for another 10-15 minutes or until your crust turned a golden brown color.
Raspberry Sauce!
To make the raspberry topping, I took frozen raspberries and added them to a sauce pan with a tablespoon of corn starch and the sugar and then cooked them on medium heat until the berries had broken down and become a sauce. I used a spatula and stirred frequently to prevent the bottom fruit from burning. I then added in the lemon juice and vanilla and stirred until it was nicely mixed.
I put the sauce in the fridge to cool down. You want it to be cold before assembling your pie or you will melt your cream layer.
The Creamy Filling
I took 1 cup of my greek cream cheese, and mixed it with 4 packets of stevia. I then added in the vanilla followed by 4 oz of coolwhip. I then used a spatula and gently mixed it all together. Once your cream base is made, and your crust and raspberry topping has cooled, you are ready to assemble.
Bringing it All Together
I dumped the cream filling into my cooled pie crust, and used a spatula to spread it evenly. I then took my raspberry sauce, and dumped it over the top until the pie shell was filled to the top. Keep the pie in the fridge until you are ready to serve! Enjoy this refreshing light Pie as a dessert to any occasion!
