Easy Raspberry Chiffon Pie Recipe

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Easy Raspberry Chiffon Pie Ingredients

1 pie crust
2 cup cream, heavy
6 oz cheese, cream, softened
2 tsp extract, vanilla
10 oz fruit spread, raspberry
1 raspberries, optional
1 leaves, mint, optional

A Recipe for
Easy Raspberry Chiffon Pie

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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This Recipe for Easy Raspberry Chiffon Pie is one of thousands in the Recipes-to-go Baking Cookbook.

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This is a recipe for Easy Raspberry Chiffon Pie from the recipe cookbook of Recipes-to-go (Baking)

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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

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Easy Raspberry Chiffon Pie

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

Easy Raspberry Chiffon Pie Directions

Preheat oven to 375. Roll out pastry to 11" circle; line 9" pie
plate. Trim and flute edges; prick bottom and sides with fork. Bake
15 minutes, until golden brown.

Cool completely on wire rack.

Beat cream in small bowl on High until stiff peaks form; set aside.
Combine cream cheese and vanilla in medium bowl; beat until light and
fluffy. Blend in fruit spread, scraping sides of bowl frequently.

Reserve 1/2 c of whipped cream for garnish; fold remaining whipped
cream into cream cheese mixture until no white streaks remain. Spread
evenly into cooled pie crust. Chill at least 2 hours.

Just before serving, spoon reserved whipped cream around edge of pie.
Garnish with raspberries and fresh mint leaves, if desired.

Nutrition information per slice: 475 calories, 4 gm protein, 33 gm
carbohydrate, 37 gm fat, 73% of calories from fat, 112 mg
cholesterol, 191 mg sodium, 3/4 diabetic starch/bread exchange, 7-1/4
diabetic fat exchange, 1-1/2 diabetic fruit exchange.

Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Serves: 8

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Easy Raspberry Chiffon Pie Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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