posted by Schmitty 03-29-101 4:23 PM
Raspberry Cream Pie (Diabetic)
Serves: 8
1 (9-in.) baked pie shell
1-1/2 c. skim milk
1/4 c. granulated sugar replacement (Splenda)
1/4 tsp. salt
3 T. flour
1 egg yolk, beaten
1 T. low-calorie margarine
1/2 tsp. vanilla extract
1 c. fresh or frozen unsweetened raspberries, thawed, and drained
2 c. prepared nondairy whipped topping
Combine the first 4 ingredients in a heavy saucepan. Cook and stir until mixture thickens. Stir a small amount of mixture into egg yolks; then return to saucepan. Cook and stir 1-2 minutes longer. Stir in margarine and vanilla. Remove from heat and allow to cool.
Fold in raspberries. transfer to baked pie shell. Top with whipped topping. Chill.
Exchanges: One serving (w/o crust) equals: 3/4 fruit...47 calories...11 gm carbohydrate