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Raspberry Cream Pie

Diabetic.Foodie's picture
Ingredients
  9 inch baked pie shell 1
  Skim milk 1 1⁄2 Cup (24 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  All purpose flour 3 Teaspoon
  Egg yolk 1 , beaten
  Low calorie margarine 1 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Fresh raspberries 1 Cup (16 tbs)
  Prepared nondairy whipped topping 2 Cup (32 tbs)
Directions

Combine skim milk, sugar replacement, salt, and flour in a heavy saucepan.
Cook and stir until mixture thickens.
Stir small amount of mixture into beaten egg yolk; then return to saucepan.
Cook and stir 1 or 2 minutes longer.
Stir in margarine and vanilla.
Remove from heat and allow to cool.
Fold in fresh raspberries.
Transfer to baked pie shell.
Top with nondairy whipped topping.
Chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Interest: 
Healthy

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4.00278
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2698 Calories from Fat 1430

% Daily Value*

Total Fat 162 g249%

Saturated Fat 98.1 g490.4%

Trans Fat 0 g

Cholesterol 192 mg64%

Sodium 1580.8 mg65.9%

Total Carbohydrates 291 g97.2%

Dietary Fiber 10.2 g40.9%

Sugars 133.9 g

Protein 25 g50.3%

Vitamin A 6.3% Vitamin C 71.8%

Calcium 124.1% Iron 12.8%

*Based on a 2000 Calorie diet

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Raspberry Cream Pie Recipe