Pineapple Mousse Pie with Raspberries

Name: Pineapple Mousse Pie with Raspberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons cornstarch; 170 grams reduced-fat graham cracker pie crust; 1 Tbsp granulated sugar; 2 teaspoons fresh lemon juice; 177 milliliters tub-style light cream cheese; 3 Tbsps low-sugar raspberry spread; 227 grams crushed pineapple in its own juice, undrained; 3 Tbsps powdered sugar; 355 milliliters fresh raspberries; 1 teaspoon vanilla extract; 237 milliliters frozen fat-free whipped topping, thawed

Pineapple Mousse Pie with Raspberries requires roughly 45 minutes from start to finish. This recipe serves 8. One serving contains 227 calories, 4g of protein, and 10g of fat. Head to the store and pick up whipped topping, low-sugar raspberry spread, pineapple in its own juice, and a few other things to make it today.

Instructions

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.

Equipment you will use

Sauce Pan

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

Ingredients you will need

Raspberries

Pie Crust

Spread

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.

Ingredients you will need

Cream Cheese