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Raspberry Cream Cheese Pie

Source of Recipe

Diabetic Low-Fat & No-Fat Meals in Minutes � M.J. Smith, R.D.
Raspberry Cream Cheese Pie
Plan ahead...needs to chill for at least 2 hours.

Exchanges
8 servings-l slice each

8 ounces reduced-fat cream cheese
1/2 cup all-fruit raspberry preserves
8 ounces sugar-free raspberry yogurt
Reduced-fat graham cracker pie crust
2 cups fresh raspberries
1/3 cup all-fruit raspberry preserves
1 teaspoon almond extract

In a medium mixing bowl, beat cream cheese and 1/2 cup preserves with an electric mixer on medium speed until smooth. Fold in yogurt, then spread into the prepared pie crust. Spread fresh raspberries over the top.

In a glass measuring cup, warm 1/3 cup raspberry preserves in microwave for 1 minute on high power. Stir in almond extract, and drizzle preserves over the berries. Cover and chill at least 2 hours or until serving.

One slice equals: 243 calories�4 gm. Fat� 6 gm. Protein� 45 gm�Carbohydrate, 2 mg� Cholesterol� 270 mg. sodium. ++++ Exchanges: 2 starch� 1 fruit� 1/2 fat.