Toll Sugar Berry Pie

I make this cake with blackberries fresg, but I think it would work well with raspberries. (In fact, this is my favorite Olallieberry, a variety of berries growing near the west coast of the United States.) The filling is mostly raw, but with a glaze for fresh berries. I use almond pie crust for this recipe.

Ingredients:

• 1 almond pie crust, baked (see link)
• 1 quart (4 cups) fresh raspberries
• Pinch of salt
• 3/4 cup water
• 4 teaspoons cornstarch
• 1 tablespoon butter (optional, but recommended)
• Sweetener to taste - about 3/4 cup - preferred liquid Splenda *
• * For example, you can use 3/4 cup Da Vinci sugar syrup instead of using water

Preparation:

1) Mix the water, a cup of berries, salt and sweetener in a saucepan (it should be large enough to eventually hold all the berries to be). Bring the mixture to a boil and cook for 2-3 minutes. The fruit is berry softening and color liquid.

2) Stir. In the corn starch mixture Make sure it is completely dissolved. Cook until the dark mixture and accurately (in other words, the higher the lightness of corn starch disappears).

3) Add the butter and stir until melted. Stir in the remaining berries and to coat with glaze.

4) Pour cold in baked crust.

Makes 8 servings. Tip: Garnish As seasoned cream with whipped cream with a little vanilla and sweetener.

Nutritional Information: Each serving contains 5.5 grams of carbohydrates efficiently, 6 grams of fiber, 5 grams of protein and 189 calories.