MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Easy Raspberry Chiffon Pie
  Categories: Diabetic, Desserts, Pies
       Yield: 8 servings
  
       1    Pie crust                          10 oz Fruit spread, raspberry
       2 c  Cream, heavy                             Raspberries; optional
       6 oz Cheese, cream; softened                  Leaves, mint; optional
       2 ts Extract, vanilla               
  
   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
  
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