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It's the Berries Pie

Author/Submitted by: The American Egg Board
Servings: 6
Categories: Chocolate / Desserts / Pies & Pastries

2  cups  1% lowfat cottage cheese
1 1/2  cups  fresh or frozen unsweetened raspberries, thawed, if frozen
1  teaspoon  vanilla
1  envelope  unflavored gelatin
2/3  cup  sugar
1/2  cup  2% lowfat milk
3    eggs
1  6 ounce  chocolate crumb crusts, readymade
    fresh raspberry, (optional)
    fresh mint leaves, (optional)

In covered blender container, blend cheese, raspberries and vanilla at medium speed until smooth. Set aside. In medium saucepan, stir together gelatin and sugar. Stir in milk and eggs until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in reserved berry mixture. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 20 to 25 minutes. Pour into crust. Chill until firm, several hours or overnight. Garnish with fresh raspberries and mint leaves, if desired.

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