Upside-Down Raspberry Meringue Pie

Try this elegant pie for your next special gathering or dinner. It's unique grain-free meringue crust makes it extra special!

Meringue Crust

 Ingredients:

• 3 egg whites
• 1/4 c. erythritol, honey or sugar-free honey flavored syrup, divided
• 1/8 tsp. salt
• 1/2 tsp. vanilla

Instructions:

1. Beat egg whites, salt, and vanilla until stiff peaks form.
2. Add half of sweetener, beat 30 seconds, then add the remaining sweetener and beat untill stiff.
3. Spread into greased pie pan.
4. Bake at 275° for 1 hour.
5. Cool.

Raspberry Filling

Ingredients:

• 1-2 T. gelatin
• 1/4 c. berry or orange juice
• 1 1/2 T. lemon juice
• 1/2 c. erythritol or favorite sweetener
• 12 oz. raspberries, pureed
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• 1 1/2 c. dairy-free yogurt

Instructions:

1. Dissolve gelatin in cold fruit juice.
2. Stir lemon juice into gelatin and fruit juice mixture.
3. Add sweetener, pureed raspberries, and salt.
4. Heat until warm.
5. Add vanilla.
6. Cool in ice water.
7. When partially set, whisk in yogurt.
8. Pour onto meringue crust and spread almost to edge.
9. Cover loosely and refrigerate.
10. Garnish with mint leaves and raspberries.