- Easy Raspberry Chiffon Pie
(Diabetic Recipe)
-
- 1 pie crust (see
Reduced Fat Pie Pastry)
2 cups heavy cream
6 ounces cream cheese, softened
2 teaspoons vanilla extract
- 1 (10-ounce) jar raspberry fruit spread
- Raspberries (optional)
- Mint leaves (optional)
- Preheat oven to 375*F (190*C). Roll out
pastry to 11-inch circle; line 9-inch pie plate. Trim and flute
edges; prick bottom and sides with fork. Bake 15 minutes or 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 cup 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.
Makes 8 servings.
Source: "Sugar-Free Desserts,"
the December 1992 issue of Favorite
All Time Recipes magazine.
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.
Food Exchange:
3/4 diabetic starch/bread exchange, 7 1/4 diabetic fat exchange,
1 1/2 diabetic fruit exchange.
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