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