Sugar-free Raspberry Pie Recipe Is Fluffy Like a Cloud (6 Ingredients) by Chef Ryan Boudreaux

Looking for a delectable no-bake dessert that satisfies your sweet tooth without the guilt? Look no further! Here's a mouthwatering, no-bake, diabetic-friendly recipe for a sugar-free raspberry pie. By using fat-free prepared graham cracker crust, Greek non-fat raspberry yogurt, sugar-free raspberry gelatin and sugar-free non-dairy whipped topping, you can create a delightful pie that will leave you craving for more.

Here is your shopping list for this guilt-free, sugar-free raspberry pie recipe: graham cracker pie crust, sugar-free raspberry gelatin, light cranberry-raspberry juice, raspberry-flavored non-fat Greek yogurt, sugar-free non-dairy whipped topping and fresh raspberries (check out the health benefits of raspberries). The only cooking you have to do is warming the juice for seconds in the microwave.

Indulging in a delicious slice of sugar-free raspberry pie doesn’t mean you have to compromise on taste or health. With this simple dessert recipe you can create a guilt-free dessert that everyone will love. So, go ahead and treat yourself to a delightful and satisfying slice of this sugar-free raspberry pie. Enjoy!

Cuisine: American
Prep Time: 14 minutes plus time to chill 
Cook Time: 1 minute
Total Time: 15 minutes plus time to chill 
Servings: 8

Ingredients

• 1 prepared reduced-fat 9-inch graham cracker crust (I use Keebler)
• 3 ounces (1 box) sugar-free raspberry gelatin 
• 1/3 cup light cranberry raspberry juice
• 12 ounces (2 containers) non-fat, sugar-free Greek raspberry yogurt
• 8 ounces sugar-free non-dairy whipped topping, thawed if frozen
• 24 fresh raspberries

Recipe Notes

• Try this sugar-free pie recipe with other flavors of yogurt, gelatin and juice.

• I like to use Cool Whip in this recipe.

• Store the pie covered in the fridge.

Here's how to make it: 

1. Pour cranberry raspberry juice in a heat-proof bowl and place in the microwave. Heat for 30 seconds or until the juice starts to boil. Transfer the heated juice to a medium bowl, then stir in the raspberry gelatin packet. Continue to stir for 2 minutes until all gelatin is dissolved. Allow the liquid gelatin to cool slightly.
2. Fold in the raspberry yogurt until smooth and all gelatin liquid is incorporated. Fold in the thawed non-dairy whipped topping until well incorporated and the filling has an even consistency. Pour the filling into the graham cracker crust and smooth the top with a rubber spatula. Cover the pie and refrigerate for at least 2 hours.
3. When ready to serve, garnish the pie with the fresh raspberries and slice into eight even portions.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.