Easy Raspberry Chiffon Pie

  • on July 8, 2009
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Ingrients & Directions

1 Pie crust
2 c Cream, heavy
6 oz Cheese, cream; softened
2 ts Extract, vanilla
10 oz Fruit spread, raspberry
Raspberries; optional
Leaves, mint; optional

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.

8 Servings

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