Sugar free dessert
In a food processor, combine the flour, oats, and salt.
While processing, slowly drizzle in oil.
Gradually add water until a ball forms.
Roll out dough between two sheets of waxed paper.
Remove top sheet of waxed paper; invert dough onto a 9-inch pie plate.
Remove remaining waxed paper.
Trim, seal and flute edges.
Prick bottom of crust with a fork in several different places.
Bake at 400° for 10-12 minutes or until golden brown.
Cool completely on a wire rack.
Filling:
In a saucepan, heat water over medium heat.
Whisk in pudding mix.
Cook and stir for 5 minutes or until thickened and bubbly.
Whisk in gelatin until completely dissolved.
Remove from the heat; cool slightly.
Fold in raspberries.
Spoon into crust.
Chill for at least 3 hours or overnight.
Refrigerate leftovers. Yield: 8 servings.
Source:
Roses Berry Farm, Glastonbury, Connecticut. Visit www.rosesberryfarm.com
Ingredients
Directions
In a food processor, combine the flour, oats, and salt.
While processing, slowly drizzle in oil.
Gradually add water until a ball forms.
Roll out dough between two sheets of waxed paper.
Remove top sheet of waxed paper; invert dough onto a 9-inch pie plate.
Remove remaining waxed paper.
Trim, seal and flute edges.
Prick bottom of crust with a fork in several different places.
Bake at 400° for 10-12 minutes or until golden brown.
Cool completely on a wire rack.
Filling:
In a saucepan, heat water over medium heat.
Whisk in pudding mix.
Cook and stir for 5 minutes or until thickened and bubbly.
Whisk in gelatin until completely dissolved.
Remove from the heat; cool slightly.
Fold in raspberries.
Spoon into crust.
Chill for at least 3 hours or overnight.
Refrigerate leftovers. Yield: 8 servings.
