This diabetic raspberry pie is a favorite of mine. With yummy cream cheese, raspberries, and vanilla ... how can you go wrong? This would be a perfect Easter treat.
Pie yeilds 8 servings
1 pie crust
2 cups of heavy cream
6 ounce softened cream cheese
2 teaspoons of vanilla extract
10 ounce fruit spread raspberry
Raspberries - optional
Mint Leaves - optional
1. Preheat the oven to 375 degrees.
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.
2. Beat cream in small bowl on high until stiff peaks form, set aside.
3. Combine cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently.
4. 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.
5. 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 mgcholesterol, 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,