INGREDIENTS
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CRUST
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3/4 cup white whole-wheat flour , (see Note)
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1/2 cup chopped pecans
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2 tablespoons granulated sugar
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1/2 teaspoon salt
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3 tablespoons cold butter, cut into small pieces
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2 tablespoons ice water
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1/2 teaspoon vanilla extract
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RASPBERRY FILLING
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2 teaspoons unflavored gelatin
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2 tablespoons water
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3 cups fresh raspberries, divided
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1/2 cup granulated sugar
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4 tablespoons nonfat cream cheese, softened
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2 tablespoons low-fat milk
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1 tablespoon confectioners' sugar