This Double Berry Pie Squares recipe is the perfect summer dessert. Loaded with strawberries and raspberries, this dessert fulfills a sweet craving and packs 4 grams of fiber into each pie square.

Source: Diabetic Living Magazine


Recipe Summary

3 hrs 25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, combine the 1/3 cup sugar 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.

  • Lightly coat a 2-quart square baking dish with cooking spray. In a medium bowl, stir together finely crushed graham crackers, the 2 tablespoons sugar and the melted butter. Press graham cracker mixture evenly over the bottom of the prepared baking dish. Place in freezer while chilling filling.

  • 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


Tip: If using a sugar substitute, use Splenda(R) Sugar Blend for Baking or Sweet'N Low(R). Follow package directions to use product amount that's equivalent to 1/3 cup and 2 Tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 103 cal., 16 g carbohydrate. Exchanges: 0 other carbohydrate. Carbohydrate Choices: 1.

Nutrition Facts

1 square and 1/2 Tablespoon dessert topping
138 calories; protein 2g; carbohydrates 25g; dietary fiber 4g; sugars 15g; fat 4g; saturated fat 2g; cholesterol 7mg; sodium 80mg.

1 fat, 1 fruit, 1/2 other carbohydrate