| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Diabetic, Desserts, Pies |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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