Easy Raspberry Chiffon Pie Recipe
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Easy Raspberry Chiffon Pie
1 Pie crust
2 cup Cream, heavy
6 oz Cheese, cream, softened
2 tsp Extract, vanilla
10 oz Fruit spread, raspberry
Raspberries, optional
Leaves, mint, optional
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 1/2 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, 3/4 diabetic starch/bread exchange, 7-1/4 diabetic fat
exchange, 1-1/2 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
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Per serving (excluding unknown items): 246 Calories; 21g Fat (76% calories
from fat); 3g Protein; 12g Carbohydrate; 52mg Cholesterol; 168mg Sodium
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Preparation Time: 0:00 |
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