Double Berry Pie Squares

Recipe from diabeticlivingonline.com

Makes 9 servings

¹⁄3 cup plus 2 tablespoons granulated sugar or sugar substitute equivalent to ¹⁄3 cup plus 2 tablespoons sugar, divided 1 envelope unflavored gelatin 1 pound fresh strawberries, hulled and diced 1 (12-ounce) package frozen raspberries, thawed

²⁄3cup finely crushed graham crackers 2 tablespoons butter, melted ¹⁄3 cup frozen sugar-free whipped dessert topping (such as Cool Whip), thawed

Instructions: For filling: In a large saucepan, combine ¹/3 cup of the sugar or sugar substitute and the gelatin; add strawberries and raspberries.

Cook and stir over medium-high heat until gelatin is dissolved and mixture is simmering.

Transfer berry mixture to a shallow bowl.

Chill about 45 minutes or until mixture begins to set up around the edges, stirring occasionally.

For crust: Lightly coat a 2-quart square baking dish with nonstick spray. In a medium bowl, stir together finely crushed graham crackers, the remaining 2 tablespoons sugar or sugar substitute and the melted butter.

Press graham cracker mixture evenly over the bottom of the prepared baking dish.

Place in freezer while the filling chills. Carefully pour filling over the crust. Chill about 3 hours or until filling is completely set. Cut into squares to serve. Top with whipped dessert topping.

Per serving: 162 calories; 5 g fat; 2 g saturated fat; 7 mg cholesterol; 3 g protein; 30 g carbohydrate; 19 g sugar; 7 g fiber; 38 mg sodium; 33 mg calcium. Nutrition analysis used granulated sugar and unsalted butter.