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  Recipe Home » Diabetic » EASY RASPBERRY CHIFFON PIE
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  EASY RASPBERRY CHIFFON PIE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 304
Ingredients:
1 pie crust
2 C. heavy cream
6 oz. cream cheese, softened
2 tsp. vanilla extract
10 oz. raspberry fruit spread
raspberries (optional)
mint leaves (optional)
Instructions:
Preheat oven to 375 degrees F. Roll out pastry to an 11-inch circle. Line a 9-inch pie plate. Trim and flute edges. Prick bottom and sides with fork. Bake 15 minutes, or 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 piecrust. 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.
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