1/2 cup sugar ………………........................……. 1/4 cup water
1 envelope unflavored gelatin (i.e. Knox)
1 pkg (12 oz.) frozen unsweetened raspberries, thawed, divided **
1 TB lemon juice ……….........................………… 1 cup heavy whipping cream
1/2 cup semi-sweet chocolate chips
1 prepared graham cracker or chocolate wafer pie crust
Chocolate syrup (optional garnish)
In small saucepan, whisk together sugar and gelatin ~ stir in 1 cup of raspberries and water. Cook and stir over low heat until sugar and gelatin dissolve.
In medium bowl, stir gelatin mixture into remaining raspberries. Stir in lemon juice. Refrigerate until partially set.
Meanwhile, melt chocolate chips in microwave (about 1-1/2 minutes ~ stir every 30 seconds). Spread over crust and set aside.
In chilled bowl, beat whipping cream on medium speed of electric mixer until soft peaks form. Fold into raspberry mixture. Pour into crust. Refrigerate at least 4 hours or until set. Drizzle with chocolate syrup to garnish. Store in refrigerator.
** NOTE: I’ve also used a container of FRESH raspberries (in photos)
LOW SUGAR: Substitute regular white Splenda for all sugar used ** buy a low (or no) sugar graham crust {or make your own with sugar-free cookies and a little melted butter ~ pulse together in food processor until a ball forms; then press into pie pan}) ** Hershey’s sugar-free chocolate chips and syrup.