Fresh Blackberry Tart

Ingredients

• 1 pie crust
• 22 oz. fresh blackberries
• 2/3 cup granular Splenda or equivalent
• 1/2 cup water
• 2 packets unflavored gelatin
• 1/8 tsp. salt

Wash the blackberries, then put half in a sauce pan on medium heat with water, sweetener, and salt. Let simmer for 5 or so minutes, until berries start to turn red and juice darkens.

Add gelatin while stirring mixture and continue stirring until powder is completely dissolved. Add remaining berries, stir to coat with juice, then pour into pie crust.

Tip: To avoid clumps, add gelatin a small amount at a time, stirring in each addition in fully before proceeding.

Refrigerate for 2-3 hours, or until berries set and pie is cool throughout.

Makes 8 servings. 256 calories and 6 net carbs per serving.

More pictures and original recipe.