Raspberry and Cream Pie

Egg-free
Nut-free
High-Fiber
Low-Cholesterol
Low-Sodium
Vegetarian / Meatless
Dish type
Dessert
Serves
8
Ready in
30 minutes*

Ingredients

  • 2 (3-oz.) pkgs. cream cheese, softened
  • 2/3 cup whipping cream
  • 1 (9-in.) ready-to-fill pie shell, baked according to pkg. directions
  • 1 qt. fresh red raspberries, divided
  • 1 cup sugar
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup cornstarch
  • Whipped topping

Directions

Prep Time
20 minutes*
Cook Time
10 minutes*
Ready in
30 minutes*
  1. In a medium bowl and using an electric mixer, beat together cream cheese and whipping cream at medium speed until smooth and creamy. Spread evenly in pie shell. Refrigerate, covered, 1 hour or until firm.
  2. Meanwhile, in another medium bowl mash 2 cups of the raspberries with a fork. Stir in sugar; let stand 1 hour. Press berry mixture through a fine sieve.
  3. In a small saucepan stir together pineapple juice, cornstarch and sieved berries over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Let cool.
  4. Spread three-fourths of the cooked berry mixture on cream cheese layer in pie shell; top with remaining berries. Spread remaining cooked berry mixture on berries. Refrigerate, covered, 1 hour or until set. Top with whipped topping, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 397, Calories Fat 198, Total Fat 22g, Saturated Fat 10g, Cholesterol 50mg, Sodium 170mg, Carbohydrate 48g, Protein 3g
Serving Size1
Calories397
Calories Fat198
Calories (fat) extra49
Total Fat22g
Total Fat (extra)34
Saturated Fat10g
Saturated Fat (extra)53
Trans Fat0g
Cholesterol50mg
Cholesterol (extra)17
Sodium170mg
Sodium (extra)7
Potassium128mg
Carbohydrate48g
Carbohydrate (extra)16
Fiber4g
Fiber (extra)16
Sugars30g
Protein3g
Omega30g
Vitamin A542IU
Vitamin A (extra)11
Vitamin C17mg
Vitamin C (extra)30
Iron0mg
Iron (extra)3