You will need a 9″ pie crust brushed with egg whites, ¼ cup whipping cream, ¼ teaspoon vanilla extract, 1/2 cup of fruit-sweet raspberry jam or syrup, ½ pint of fresh, rinsed raspberries, 1 packet of Equal or NutraSweet, 1/3 cup of fat free or light cream cheese, 2/3 cup of partially skin ricotta cheese, ¾ cup of milk, 1 4-serving package of instant sugar-free chocolate pudding, and a mint sprig to decorate each slice.
To make the Creamy Raspberry Filling, first beat the whipping cream. When it is nearly stiff, add the vanilla and a tablespoon of the strained raspberry jam or syrup. Save one berry for the garnish, and fold the remainder of the fresh raspberries and the Equal into the mix. Spread the filling evenly over the bottom of the baked pie shell.
To make the Chocolate Raspberry Mousse, blend the following thoroughly in a blender or food processor: The cream cheese, ricotta cheese and ½ cup of raspberry jam or syrup. When the mixture is smooth and no seeds are detected, hand stir in the milk. Beat in the chocolate pudding powder, only until it is thoroughly mixed. Pour the mousse mixture over the berry filling immediately, making sure that it spread evenly and until the edges of the crust.
Refrigerate for thirty to sixty minutes, until properly congealed. Or you can chill the pie for fifteen to twenty minutes in the freezer. When ready to serve, garnish each individual slice with one raspberry and one mint sprig.
You will need one cup of raisins, 1/3 cup of dates, ½ cup of chopped apples, ¾ cup of chopped nuts, 1 cup of water, ½ cup of vegetable shortening, two well-beaten eggs or egg-substitute, 2 ½ teaspoons of liquid sweetener, 1 cup of flour, 1 teaspoon of vanilla, 1 teaspoon of baking soda and 1 teaspoon of baking powder.
Soak the raisins and dates for at least an hour. Then boil the raisins, dates and apples for a full three minutes. Next, you will want to add the shortening to melt, cool and add the remaining ingredients with nuts last. Refrigerate the mix until it is well chilled, then drop the mix by the teaspoon onto a cookie sheet. Bake the cookies at 350ºF. for 10 to 12 minutes, and enjoy!