Recipe Candies Easy Raspberry Chiffon Pie

Easy Raspberry Chiffon Pie Hot

A recipe for Easy Raspberry Chiffon Pie. Follow the simple recipe instructions for Easy Raspberry Chiffon Pie shared by other home cooking experts.


1 Pie crust

2 c. Cream, heavy

6 oz. Cheese, cream; softened

2 Tsp. 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

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