Diabetic easy raspberry chiffon pie

8 servings

Ingredients

Quantity Ingredient
1 Pie crust
2 cups Cream, heavy
6 ounces Cheese, cream; softened
2 teaspoons Extract, vanilla
10 ounces Fruit spread, raspberry
Raspberries; optional
Leaves, mint; optional

Directions

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 ½ 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, ¾ diabetic starch/bread exchange, 7-¼ diabetic fat exchange, 1-½ diabetic fruit exchange.

Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By ANNE MARIE CHIAPPETTA On 03-28-95

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