[Chef]

Here is one of my favorites. Satisfies the sweet tooth, without blowing your diet.

Raspberry Vanilla Cream Pie

2 cups nonfat vanilla yogurt (16 ounces)
1 10-oz package frozen raspberries in syrup, thawed
1 envelope unflavored gelatin
1 ready-made chocolate cookie pie crust

Drain yogurt for at least 2 hours, or overnight, in a cheesecloth-lined colander to remove excess water.

As berries thaw in 1-2 hours, drain syrup into a small saucepan; reserve berries.

Sprinkle gelatin over 1/4 cup syrup and let soften 1 minute, stir over low heat just until gelatin is dissolved.

Place yogurt in a large bowl and whisk in gelatin syrup.

Fold in berries gently and pour into crust; cover and refrigerate 2 hours, or until set.

179 calories; 5.3g protein; 5.5g fat; 28g carbs. 2.3g fiber; 179mg. sodium.