Raspberry Pie with Chambord
- Number of Servings: 8
Ingredients
1 (9oz) reduced fat graham cracker pie crust3/4 cup splenda3 Tbsp cornstarch 5 cups fresh or frozen unsweetened red raspberries 1/4 cup Chambord or 2 Tbsp orange liqueur 3oz fat free cream cheese, softened 1/3 cup powdered sugar 1/2 tsp vanilla Dash salt 3/4 cup light whipping cream Fresh red raspberries (optional)
Preheat oven to 375 degrees F.
For filling: In a large bowl, combine splenda and cornstarch. Add the 5 cups raspberries and the Chambord; toss gently to coat. (If using frozen raspberries, let mixture stand about 45 minutes or until berries are partially thawed, but still icy.) Transfer filling to pie crust.
Cover edge of pie with foil to prevent overbrowning. Bake for 30 minutes (or 50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more or until filling is bubbly almost to the center and pastry is golden brown. Cool on a wire rack.
Before serving, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt; set aside. In a large bowl, beat whipping cream on medium speed until soft peaks form (tips curl). Fold about 1/3 cup of the whipped cream into cream cheese mixture to lighten. Fold in the remaining whipped cream.
Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional fresh raspberries.
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
For filling: In a large bowl, combine splenda and cornstarch. Add the 5 cups raspberries and the Chambord; toss gently to coat. (If using frozen raspberries, let mixture stand about 45 minutes or until berries are partially thawed, but still icy.) Transfer filling to pie crust.
Cover edge of pie with foil to prevent overbrowning. Bake for 30 minutes (or 50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more or until filling is bubbly almost to the center and pastry is golden brown. Cool on a wire rack.
Before serving, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt; set aside. In a large bowl, beat whipping cream on medium speed until soft peaks form (tips curl). Fold about 1/3 cup of the whipped cream into cream cheese mixture to lighten. Fold in the remaining whipped cream.
Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional fresh raspberries.
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 242.3
- Total Fat: 10.9 g
- Cholesterol: 126.8 mg
- Sodium: 111.1 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 5.8 g
- Protein: 3.7 g
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