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Chocolate Raspberry Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8
*Freezes Well





List of Ingredients



• 1/2 cup raspberry spreadable fruit spread*
  
• 1 (6-ounce) Keebler Shortbread Piecrust
  
• 1 (8-ounce) package Philadelphia Fat Free Cream Cheese
  
• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 1 (4-serving) package JELL-O Sugar Free Instant Chocolate Pudding Mix
  
• 1 cup water
  
• 1/2 teaspoon almond extract
  
• 1/2 cup Cool Whip Lite
  






Instructions



1. Reserve 1/4 cup raspberry spreadable fruit. Spread remaining fruit spread in bottom of piecrust. In a medium bowl, stir cream cheese with a spoon until soft. Add dry milk powder, dry pudding mix, water, and almond extract. Mix well using a wire whisk. Spread mixture evenly over spreadable fruit in piecrust. Refrigerate about 1 hour. Just before serving, warm reserved 1/4 cup fruit spread in microwave until melted and drizzle over top of pie. Cut into 8 servings. Top each piece with 1 tablespoon Cool Whip Lite.
   






Final Comments



Each serving equals:
HE: 1 Fruit, 1/2 Bread, 1/2 Protein, 1/4 Skim Milk, 3/4 Slider, 15 Optional Calories
**********************************************************
217 Calories, 5gm Fat, 7gm Protein,
36gm Carbohydrate, 476mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 Fruit, 1 Starch, 1 Fat, 1/2 Meat

"Camp Courageous of Iowa Dessert Cookbooklet, page 50."