2 tbsp. plus 2 tsp. butter
16 graham crackers (2 1/2 inch squares), made into fine crumbs
1/4 c. reduced-calorie raspberry spread (16 calories per 2 tsp.)
1 c. skim or nonfat milk
1/2 c. plain low-fat yogurt
1 env. (four 1/2- cup servings) reduced-calorie vanilla instant pudding mix

Microwave method: Spray 9 inch microwavable pie plate with nonstick cooking spray; set aside. In small microwavable bowl microwave butter on High (100%) for 30 seconds until melted; stir in crumbs until moistened. Using the back of a spoon, press crumb mixture over bottom and up sides of sprayed pie plate; microwave on High for 1 minute. Cover center of crust with sheet of aluminum foil; rotate pie plate 1/2 turn and microwave on High 1 minute longer. Set aside and let cool.

In small microwavable bowl microwave raspberry spread on High for 1 minute, stirring after 30 seconds; set aside. In blender container combine remaining ingredients and process until combined; pour into cooled crust. Spread raspberry spread over pudding; cover and refrigerate until firm, about 1 hour.

Conventional method: Preheat oven to 350 degrees F. Spray 9 inch glass pie plate with nonstick cooking spray; set aside.

In small saucepan melt butter; remove from heat and stir in crumbs until moistened. Using the back of a spoon, press crumb mixture over bottom and up sides of sprayed pie plate. Bake until crust is crisp and brown, 4 to 5 minutes; set aside and let cool.

In small saucepan cook raspberry spread over low heat, stirring constantly, until melted; set aside. In blender container combine remaining ingredients and process until combined; pour into cooled crust. Spread raspberry spread over pudding; cover and refrigerate until firm, about 1 hour.

Each serving provides: 1 Bread Exchange; 1 Fat Exchange; 1/2 Milk Exchange; 10 Optional Calories.

Per serving: 133 calories; 3 g protein; 19 g carbohydrates; 71 mg calcium; 331 mg sodium; 1 mg cholesterol; 1 g dietary fiber.