Easy Raspberry Chiffon Pie

* Exported from MasterCook *

EASY RASPBERRY CHIFFON PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Candies Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

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



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