Chocolate-Raspberry Mousse Pie Recipe

Ingredients

• 10 whole(s) reduced fat graham crackers
• 1 whole(s) egg white
• 2 tablespoon(s) butter, melted
• 1/2 cup(s) semisweet chocolate chips
• 1 envelope(s) unflavored gelatin
• 1/2 cup(s) cold water
• 2 1/2 cup(s) fresh raspberries
• 4 ounce(s) cream cheese cubed
• 1/2 cup(s) sugar
• 1/2 cup(s) nonfat dry milk powder
• 1/2 cup(s) ice cold water
• 2 tablespoon(s) lemon juice

Preparation

1. Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray.
2. Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack.
3. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
4. Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set.
5. In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours. Yield: 8 servings.