Easy Raspberry Chiffon Pie/no Sugar
Pies & Pastries
raspberry fruit spread
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
By "Lloyd A. Carver" <email@example.com> on Jan 5, 1996