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Chocolate Raspberry Cream Cheese Pie

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Ingredients
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Unsweetened cocoa powder 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Sugar substitute 4 Teaspoon (4 Packets As Per Taste)
  Granulated fructose/3/4 cup fructose and no sugar substitute 5 Tablespoon
  Margarine/Butter 1⁄2 Cup (8 tbs), melted
  Pecans/Walnuts / sliced blanched almonds 1⁄3 Cup (5.33 tbs), chopped medium
  Sour cream/Plain cream yogurt 2 Tablespoon (Real)
  Seedless raspberry jam 2 Tablespoon (No Sugar, All Fruit Variety)
  Cream cheese 8 Ounce, softened (1 Cup)
  Egg substitute/1 egg, beaten 1⁄4 Cup (4 tbs)
  Sugar substitute/5 tablespoons granulated fructose 5 Teaspoon (5 Packets)
  Half and half 1⁄2 Cup (8 tbs)
  Almond extract 1 Teaspoon
  Sugar substitute/1 teaspoon granulated fructose 1 Teaspoon (1 Packet)
  Raspberries 1 Cup (16 tbs) (Fresh Or Frozen No Sugar)
Directions

Preheat oven to 325°.
Butter a 9-inch pie pan and set aside.
In a medium bowl, whisk together flour, cocoa, and baking powder.
Whisk in sugar substitute and fructose (or fructose only).
Stir in melted margarine until flour mixture is crumbly and thoroughly moistened.
Reserve 1 cup of mixture for topping.
Into remaining mixture, stir in chopped nuts of your choice and sour cream.
Mix well and form a ball.
Place ball in prepared pie pan and press dough evenly on bottom and up the sides to the rim.
Spread jam over bottom and sides.
In a medium bowl, combine cream cheese, egg substitute, 5 packets sugar substitute, half-and-half, and almond extract.
Beat until light and smooth.
In a small bowl, sprinkle 1 packet of sugar substitute over the raspberries and mix gently.
If using frozen berries, do not let them thaw.
Place whole raspberries evenly over the jam in the pie crust.
Pour in the filling and top with remaining berries.
Crumble the reserved cup of chocolate mixture over the top for the finishing touch.
Bake for 55 minutes or more, until knife inserted in center comes out almost clean.
Do not let filling brown.
It will set while cooling.
Cool and then cover tightly and refrigerate for at least 2 hours.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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