3 tablespoons reduced calorie margarine or unsalted butter 2 cups crushed vanilla wafers 1 16 ounce (460 g) bag frozen raspberries, thawed, or fresh 1/3 cup sugar 1/3 cup (80 ml) skim milk 2 egg yolks, beaten 1 envelope unflavored gelatin ½ teaspoon vanilla extract ¼ teaspoon salt 2 egg whites ¼ teaspoon cream of tartar 2 tablespoons sugar Fresh mint for garnish
In the 10-inch Chef Pan or Large Skillet, melt butter over low heat. Add crushed wafers, stirring well. With a potato masher or pancake spatula, press mixture evenly over bottom of pan. Cook over low heat for 10 minutes, and set aside.
In the 2-quart (2 L) Saucepan, mash raspberries with potato masher, add ½ cup sugar, skim milk, egg yolks, gelatin, vanilla and salt. Mix well, cover (open vent) and cook over medium heat until mixture simmers, stirring occasionally to prevent from scorching. Let stand for 30-40 minutes or until mixture thickens slightly, or place in refrigerator to cool.
With an electric mixer, beat the egg whites and cream of tartar at high speed until foamy. Gradually add 2 tablespoons sugar, beating until peaks form to make a meringue. Pour mixture into crust, and chill 2 hours until firm.