photo credit: food network

It’s in the high ’80’s here today in SoCal, and so for tonight’s dessert, I’m making one of my favorite low calorie ice cream pie recipes! I got this Frozen Chocolate Raspberry Pie Recipe from Eating Well, but made just a couple of changes to perfect it and make it more Weight Watchers friendly. The perfect combination of sweet and tart, this frozen dessert recipe will not disappoint…it tastes so decadent and it’s surprisingly pretty good for you! Each slice has just 4 Points and is also deliciously enhanced by a dollop of fat free whipped cream, which will not affect the Points value. If you are looking for a good summer dessert recipe that will make everyone happy but still keep you on track with your Daily Weight Watchers PointsPlus Allowance, give this super delicious pie a try — ASAP!

Frozen Chocolate Raspberry Pie

The perfect low calorie frozen dessert recipe, this Chocolate Raspberry Ice Cream Pie will not disappoint. The raspberries keep the fiber content high, and the use of a good low calorie butter helps keep the fat and calorie count low. Enjoy a decadent low calorie dessert recipe, while still staying on track to reach your Weight Watchers goals.


  • 6.5 oz of chocolate wafer cookies
  • 3 tbsp reduced fat butter ( I used Brummel and Brown Spread)
  • 1/4 cup confectioners’ sugar
  • 2 tbsp skim milk
  • 3 cups raspberries, fresh or frozen (thawed)
  • 1/2 cup granulated sugar
  • 2 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 2 tbsp lemon juice


  1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
  2. To prepare crust: Process cookies, confectioners’ sugar, milk and butter in a food processor until finely ground.
  3. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes.
  4. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.
  5. To prepare filling: Meanwhile, puree raspberries, vanilla extract, lemon juice and salt in a blender or food processor until smooth.
  6. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds.
  7. Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy.
  8. Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point).
  9. Remove from the heat and continue beating on medium speed until room temperature, 3 to 5 minutes.
  10. Fold the raspberry puree into the meringue until combined.
  11. Pour the raspberry filling into the pie crust.
  12. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours.
  13. To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing. Slice into 8 equally sized pieces.

Cooking time (duration): 75 min

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat

Number of servings (yield): 8

Meal type: dessert

Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 1 slice
Each serving = 4 Points

198 calories; 4 g fat; 36 g carbohydrates; 4 g protein; 4 g fiber

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