Weight Watchers Raspberry-Peach Pie

The Weight Watchers version of this recipe is actually for Key Lime Pie, but it's really easy to make it whatever flavor you want.  Raspberry/Peach is one of my favorite fruit combinations, but you can make this any way you'd like.

For those of you on Weight Watchers, this pie make 8 servings, 3 points each.

Here's what you'll need:

1 (0.3 oz) box sugar-free raspberry gelatin
1/4 cup water, boiling
2 (6 oz) low-fat peach yogurt cups
1 (8 oz) tub fat-free whipped topping, thawed
1 (9 inch) reduced-fat graham cracker pie crust
1 egg white, beaten with a fork
1/2 pint fresh raspberries

Preheat the oven to 375 degrees.  Brush the beaten egg white over the graham cracker crust and bake for 5 minutes.

In the meantime, dissolve the gelatin in the boiling water, stirring with a fork or whisk.

Using a whisk, add the two containers of peach yogurt.

Then, gently fold in the whole container of thawed whipped topping.

Give your raspberries a little rinse in cold water!

Cover the bottom of the cooled pie crust with raspberries.  Make sure there is only one layer of them.  You don't have room for much more!  Then put about half the pie filling on top.

Use a spatula to smooth it over the raspberries and fill in all the holes.

Then you can add the rest of the pie filling.  This is starting to look very delicious...

Let the pie sit in the refrigerator for at least 2 hours.  I like to leave it over night so that it is not at all soupy.  Cut yourself a piece and enjoy!

There's some chunks of cool whip in mine because I didn't let it thaw all the way.  It's still delicious though!

xo Chrissy