| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Fruits, Misc |
8 |
Servings |
INGREDIENTS
| 1 |
|
Baked pie shell–9-inch |
| 1 1/2 |
|
Quarts raspberries |
| 1 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1/2 |
c |
Water |
|
|
Few drops red food color, If desired |
| 1 |
pk |
(3 ounces) cream cheese, Softened |
INSTRUCTIONS
Prepare and bake pie shell. Mash enough raspberries to measure 1 cup. Mix
sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food
color and mashed raspberries. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute; cool.Beat cream
cheese until smooth. Spread in pie shell. Fill shell with remaining
raspberries. Pour cooked raspberry mixture over top. Refrigerate about 3
hours or until set. 8 SERVINGS; 330 CALORIES PER SERVING.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”