Heres the skinny..

NO BAKE CHEESECAKE

(from http://www.skinnytaste.com/)

Serves: 8

Points+: 6

8 oz. Cool Whip Free

8 oz. 1/3 less fat cream cheese (softened)

9-in. reduced fat graham cracker crust

1/4 c. sugar

1 tsp. lemon juice

In a large bowl, whip cream cheese, lemon juice, and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours until firm. For just 3 points+, spoon mixture into bowls and elimintate the crust. Top with a handful of raspberries for no additional points. Yum!

• LOW CALORIE CHOCOLATE RASPBERRY ICE CREAM PIE (from www.laaloosh.com)
  

Serves: 8
Points +: 4

• 6.5 oz of chocolate wafer cookies
• 3 tbsp reduced fat butter ( I used Brummel and Brown Spread)
• 1/4 cup confectioners' sugar
• 2 tbsp skim milk
• 3 cups raspberries, fresh or frozen (thawed)
• 1/2 cup granulated sugar
• 2 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• 2 tbsp lemon juice

Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. To prepare crust: Process cookies, confectioners' sugar, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes.Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.

To prepare filling: Meanwhile, puree raspberries, vanilla extract, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds. Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy.

Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point).

Remove from the heat and continue beating on medium speed until room temperature, 3 to 5 minutes. Fold the raspberry puree into the meringue until combined. Pour the raspberry filling into the pie crust. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours.

To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing. Slice into 8 equally sized pieces.