Easy raspberry chiffon pie~
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pie crust | |
| 2 | cups | Cream; heavy |
| 6 | ounces | Cheese, cream; softened |
| 2 | teaspoons | Extract; vanilla |
| 10 | ounces | Fruit spread; raspberry |
| Raspberries; optional | ||
| Leaves, mint; optional | ||
Directions
Preheat oven to 375. Roll out pastry to 11" circle; line 9" pie plate. Trim and flute edges; prick bottom and sides with fork. Bake 15 minutes, until golden brown. Cool completely on wire rack.
Beat cream in small bowl on High until stiff peaks form; set aside.
Combine cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently.
Reserve ½ c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled pie crust. Chill at least 2 hours.
Just before serving, spoon reserved whipped cream around edge of pie.
Garnish with raspberries and fresh mint leaves, if desired.
Nutrition information per slice: 475 calories, 4 gm protein, 33 gm carbohydrate, 37 gm fat, 73% of calories from fat, 112 mg cholesterol, 191 mg sodium, ¾ diabetic starch/bread exchange, 7-¼ diabetic fat exchange, 1-½ diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005