Very Berry Jello Pie

Recipe makes 10 servings
Prep time: 20mins
Allow to set for a minimum of 3hrs, overnight is best.
WW Blue and Purple plans 3SP, Green plan 4SP
My Fitness Pal: Cal: 103, Fat: 3g, Carbs 18g, Protein: 3g

**WW points and Calories/Macros vary depending on the brands of ingredients you use.  It is suggested that if you follow a diet plan that you enter your ingredients into your tracker for accuracy. 

Ingredients:

Crust: 
4 tsp Becel Light, softened
1/4 cup unsweetened apple sauce
1 tsp stevia 
1 eg
3/4 cup flour

Filling: 
2 Cups water
2 tbsp stevia
3 tbsp Cornstarch
1 pkg raspberry or strawberry, Sugar Free Jello
1 lb strawberries, cleaned, tops off, bigger ones but in half
1 Pint (6oz pkg) of raspberries, washed
1 pkg gelatin - make as per package directions


1. Preheat oven to 375, and lightly spray bottom of pie plate.
2. Wash and prepare fruit so that it is ready to go
3. For Crust: Start by mixing the softened butter with the stevia and add the applesauce. Add in the egg. Slowly add the flour a bit at a time until well incorporated. Press dough into the bottom and up the sides of the pie plate, pierce bottom of the crust with a fork. Bake for 10-12mins or until starts to go golden brown. Remove from oven
and let cool.

Filling: 

1. In a saucepan bring to a boil the water, stevia and cornstarch. Stir constantly. This will keep getting thicker. You don't want it to get clumpy. Remove from heat once it comes to a boil. If you find it gets too thick add a bit of water to it. See video.
2. Add package of jello and continue to stir. 
3. Prepare the package of gelatin as per directions on package and stir into the jello mixture.
4. Pour fruit into pie crust and arrange so that the fruit is evenly distributed. 
5. Pour the jello mixture over the fruit and try to spread out evenly. 
6. Put in refrigerator for a few hours to set. 
7. Serve with just a tablespoon of 95% fat free coolwhip for 0pts.