*  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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