Ingredients
1/4 cup sugar1 tablespoon cornstarch1 cup water1 package (3 ounces) raspberry gelatin4 cups fresh raspberries1 reduced-fat graham cracker crust (9 inches)
Preparation
In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.
Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.
