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Pineapple Mousse Pie with Raspberries

Yield 8 servings (serving size: 1 wedge)
Prep: 15 minutes; Freeze: 2 hours. A frozen pie like this is ideal for entertaining because you can make it a few days ahead and keep it in the freezer.

Ingredients

  • 1 tablespoon granulated sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 (8-ounce) can crushed pineapple in its own juice, undrained
  • 1 1/2 cups fresh raspberries
  • 3 tablespoons low-sugar raspberry spread
  • 1 (6-ounce) reduced-fat graham cracker pie crust
  • 3/4 cup tub-style light cream cheese
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup frozen fat-free whipped topping, thawed

Nutrition Information

  • calories 217
  • caloriesfromfat 31 %
  • fat 7.4 g
  • satfat 3.1 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 3.5 g
  • carbohydrate 32.7 g
  • fiber 2 g
  • cholesterol 11 mg
  • iron 0.9 mg
  • sodium 207 mg
  • calcium 47 mg

How to Make It

  1. Combine first 4 ingredients in a small saucepan; cook over medium heat, stirring often, until mixture comes to a boil and thickens. Cool to room temperature.

  2. Gently combine raspberries and raspberry spread. Spoon into bottom of pie crust.

  3. Combine cream cheese, sugar, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth and creamy. Fold pineapple mixture into cream cheese mixture. Fold whipping topping into cream cheese mixture. Spoon over berries. Cover and freeze at least 2 hours.

Cooking Light Superfast Suppers