Pineapple Mousse Pie with Raspberries

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.


8 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional 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


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


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.

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

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,

Oxmoor House

January 2003
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