Don't miss another issue…      Subscribe

My Raspberry Cream Pie

 

My Raspberry Cream Pie recipe
9

Yield

8

servings

Prep

30

min

Cook

8

min

Ready

4

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

315 ml pecans
*
30 ml butter
melted
*
15 ml sugar
*
5 ml cinnamon
ground
*
118 ml water
*
1 envelope gelatin, unflavored
*
90 ml powdered sugar
*
59 ml sugar
*
15 ml lemon juice
fresh
*
0.6 ml salt
*
473 ml raspberries
or 1 bag (12 ounces) frozen unsweetened, thawed
*
237 ml heavy whipping cream
*

Directions

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed