It's the Berries Pie
- 16 ounces low fat 1% cottage cheese
- 1 12 cups fresh unsweetened raspberries or 1 12 cups frozen unsweetened raspberries, thawed
- 1 teaspoon vanilla
- 1 ounce unflavored gelatin (1 envelope)
- 23 cup sugar
- 12 cup skim milk or 12 cup 1% low-fat milk
- 3 eggs
- 6 ounces ready made chocolate crumb crusts
- fresh raspberry, opt for garnish
- mint leaf, opt for garnish
- In covered blender container, blend cottage cheese, raspberries, and vanilla at medium speed until smooth.
- Set aside.
- In medium saucepan, stir together gelatin and sugar.
- Stir in milk and eggs until thoroughly blended.
- Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160.
- Remove from heat.
- Stir in reserved berry mixture.
- Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 20-25 minutes.
- Pour into crust.
- Refrigerate until firm, several hours or overnight.
- Garnish with fresh raspberries and mint leaves, if desired.
cottage cheese, vanilla, unflavored gelatin, sugar, milk, eggs, fresh raspberry, mint leaf
Taken from www.food.com/recipe/its-the-berries-pie-391665 (may not work)