Light raspberry pie

Ingredients

For the pastry

2 spoons of light butter
20 wheat cookies
1 spoon of liquid sweetner
1 egg white

For the fill

1 light cottage cheese
2 spoons of light natural yogurt
1 spoon of powder cinamon
2 spoons of liquid sweetener
1 raspberry diet gelatin
1 grated lemon rind
1 pound of fresh or frozen raspberries


Preparation of the pastry

In a bowl, mash the cookies and mix it with the melted butter and sugar it with the liquid sweetner. In another recipient mix the egg whites and incorporate it to the pastry. Extend all of it in a recipient of removable bottom and take it to the oven for 15 to 20 minutes aproximately to middle temperature.
Preparation of the fill

Prepare the raspberry gelatin and leave it into the fridge for it start to set. In a bowl smash the cheese and add the natural yogurt, cinamon, the lemon grated rind and liquid sweetner. Incorporate well.

Fill the bottom of the bowl with the mix of cookies. After that coiver it with the gelatin almost set. Decor with raspberries and take it to the fridge for 20 minutes.