Re: It's That Time Of The Year Again.......
Double Berry Icebox Pie
One store bought graham cracker crust.
1 envelope unflavored gelatin
1/4 cup cold water
2 cups fresh or frozen (20-oz bag) raspberries, thawed
1/3 cup sugar
1Tbs fresh lemon juice
2 pints fresh large strawberries
Wash and dry strawberries. Cut of ends of the strawberries to arrange right side up on the bottom of crust. In a small bowl, sprinkle the gelatin over the cold water. Set aside. In a food processor or blender, puree the raspberries. You may have to add 1/4 cup of water. You should have 1 1/2 cups puree. In a small saucepan, bring the puree, sugar and lemon juice to a boil over medium heat, stirring constantly. Remove from the heat and add the gelatin mixture. Stir until the gelatin is completely dissolved, about 1 minute.
Place the raspberry sauce in a medium bowl set in a large bowl of ice water. Let it stand stirring often, until chilled and syrupy, but not set, 10 to 20 minutes. Ladle the raspberry sauce over the strawberries. Refrigerate until set, at least 2 hours or overnight. Serve chilled with reduced-fat whipped cream.
|