Black Raspberry Cream Pie
- Number of Servings: 8
Ingredients
1 9-inch Keebler reduced fat graham cracker crust1 egg white, beaten 1 cup light whipping cream 1 8-oz. pkg. fat free cream cheese, softened 3/4 cup smuckers sugar free blackberry jam1/2 cup smuckers sugar free raspberry jam
Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.
In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 210.9
- Total Fat: 9.6 g
- Cholesterol: 26.7 mg
- Sodium: 317.0 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 1.0 g
- Protein: 5.8 g
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