Reduced fat and sugar raspberry chiffon
pie.
Easy Raspberry Chiffon
Pie
- 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.
