Red Raspberry Pie
|Baked pastry shell||1|
|Frozen unsweetened raspberries||1 Quart (Red Colored)|
|Water||1 Cup (16 tbs)|
|Granulated fructose||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Teaspoon|
|Cream cheese||3 Ounce (At Room Temperature)|
|Skim milk||1 Teaspoon|
Partially thaw red raspberries.
Combine water, cornstarch, fructose, and lemon juice in a saucepan.
Cook and stir over medium heat until mixture is very thick.
Fold partially frozen raspberries into mixture until all berries are coated and mixture is evenly distributed throughout the berries.
Set aside to cool.
Combine cream cheese and milk, and beat to blend.
Spread cream cheese mixture over bottom of baked pastry shell.
Spread cooled berry mixture over cream cheese mixture.
Chill until firm.