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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 228.7
  • Total Fat: 18.2 g
  • Cholesterol: 51.2 mg
  • Sodium: 139.9 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Chocolate Raspberry Pie calories by ingredient
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Chocolate Raspberry Pie

Submitted by: SSOLLIE

Introduction

Here's a modified sinful desert that can be enjoyed as a treat or on a special occasion. You could probably lower the fat more with fat free cream cheese and butter alternatives, but it hasn't worked well for me.

Please note that the 3 hours of cooking time is actually just chilling time in the refrigerator. This is actually a pretty simple dessert to put together.
Here's a modified sinful desert that can be enjoyed as a treat or on a special occasion. You could probably lower the fat more with fat free cream cheese and butter alternatives, but it hasn't worked well for me.

Please note that the 3 hours of cooking time is actually just chilling time in the refrigerator. This is actually a pretty simple dessert to put together.

Number of Servings: 6

Ingredients

    1 - 9" unbaked pastry shell
    3 Tablespoons Splenda
    1 Tablespoon cornstarch
    2 cups fresh raspberries (or frozen and thawed)

    Filling
    1 - 8 oz. package low fat cream cheese, softened
    1/3 cup Spenda
    1/2 teaspoon vanilla extract
    1/2 cup heavy whipping cream, whipped

    Topping
    1 ounce semi-sweet chocolate baking squares
    3 Tablespoons butter

Directions

1. Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. In a saucepan combine splenda and cornstarch. Stir in the raspberries, bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from heat; cool for 15 minutes. Spread into shell; refrigerate.

3. In a mixing bowl, beat cream cheese, remaining splenda and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least one hour.

4. Melt chocolate and butter; cool for 4 - 5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in refrigerator.

Serving Size: 6 slices

Number of Servings: 6

Recipe submitted by SparkPeople user SSOLLIE.






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