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Raspberry Cream Pie
Raspberry Cream Pie
Yield: Makes 8 servings
Ingredients:
1-1/3cups ground pecans
2tablespoons melted butter
1tablespoon sucralose-based sugar substitute
1/4teaspoon ground cinnamon
1/2cup water
1envelope unflavored gelatin
6tablespoons powdered sugar
1/4cup sucralose-based sugar substitute
1tablespoon fresh lemon juice
1/8teaspoon salt
2cups fresh raspberries or 1 bag (12 ounces) frozen unsweetened raspberries, thawed
1cup heavy cream
Preparation:
1.Preheat oven to 350°F. Combine ground pecans, melted butter, sugar substitute and cinnamon in medium bowl. Press onto bottom and up side of 9-inch pie plate. Bake 5 to 7 minutes or until set and lightly browned. Cool completely.2.Pour 1/2 cup water into medium saucepan; sprinkle with gelatin. Let stand about 5 minutes or until gelatin is softened. Add powdered sugar, sugar substitute, lemon juice and salt to gelatin mixture. Cook and stir over medium-low heat until sugar and gelatin are completely dissolved. Stir in raspberries. Let stand about 30 minutes or until thickened.3.Beat cream in large bowl at high speed of electric mixer until stiff peaks form. Fold in raspberry mixture. Gently spoon into prepared crust. Refrigerate 2 to 3 hours before serving.
Nutritional Information:
Serving Size: 1 slice (1/8 of total recipe)
Fiber
4 g
Carbohydrate
14 g
Cholesterol
49 mg
Saturated Fat
10 g
Total Fat
27 g
Calories from Fat
78 %
Calories
299
Protein
3 g
Sodium
81 mg
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