Easy Raspberry Chiffon Pie
Diabetic-friendly, reduced fat and low-sugar raspberry chiffon pie.
1 (9-inch) baked pie crust
2 cups heavy cream
6 ounces cream cheese, softened
2 teaspoons vanilla extract
1 (10-ounce) jar raspberry fruit spread
Mint leaves (optional)
- 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 baked and 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.
Nutritional Information Per Serving (1/8 of recipe): 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.
Source: "Sugar-Free Desserts", the December 1992 issue of Favorite All Time Recipes magazine.