Recipe Details
Ingredients
-
4cupsfresh raspberries, divided
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½cupwater
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2tablespoonscornstarch
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¼cupcold water
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½cupwhite sugar
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1tablespoonlemon juice
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1(9 inch)ready-to-use refrigerated pie crust
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1cupwhipped cream for garnish
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1teaspoonlemon zest for garnish
Cooking Directions
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Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
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Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
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Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
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Garnish slices with whipped cream and lemon zest.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories220 | |
| % Daily Value * | |
| Total Fat 10g |
12% |
| Saturated Fat 3g |
15% |
| Cholesterol 6mg |
2% |
| Sodium 128mg |
6% |
| Total Carbohydrate 33g |
12% |
| Dietary Fiber 5g |
18% |
| Protein 2g |
4% |
| Vitamin C 17mg |
18% |
| Calcium 25mg |
2% |
| Iron 1mg |
6% |
| Potassium 122mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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