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Raspberry Cream Pie (recipes)


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