Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Mixed Berry Cheese Pie




Source of Recipe


Jo Gainey


List of Ingredients




CRUST
1 Cup finely ground almonds or pecans
1 Tablespoon splenda granular
2 Tablespoons melted butter

FILLING
1 pint (2 cups) sliced strawberries, fresh or thawed
1 Tablespoon lemon juice
2/3 cup splenda granular, divided
8 ounces cream cheese, softened
1 1/2 teaspoons vanilla
2 Tablespoons Thicken Thin Not-Sugar
2 teaspoons lemon rind zest
1 pint (2 cups) blueberries, fresh or thawed
1/2 pint (1 cup) raspberries, fresh or thawed
3 drops red food coloring


Recipe



Crust: Melt butter. Mix together the ground nuts, butter, and splenda.
Pour into pie plate and press nuts up the sides to cover the plate. Place
pie plate in refrigerator to set.

While it is setting, begin making the filling by placing 1/2 the
strawberries in a bowl and mash them with the lemon juice. Add 1/3 cup of
the Splenda and set aside.

In a mixing bowl, add the cream cheese, vanilla, lemon zest and remaining
Splenda. Mix until well blended. Spread onto the cooled crust in the pie
pan. Refrigerate.

In a saucepan, combine not/Sugar and reserved strawberry mixture. Bring to
a boil, stirring for two minutes or until it begins to thicken. Remove from
heat and stir in a few drops of red food coloring to enhance color. Cool
until it is only slightly above body temperature.

Fold in blueberries, remaining strawberries and raspberries. Spread over
cream cheese mixture. Cover and refrigerate overnight (or for at least 4
hours.) Serve with a dollop of whipped cream if desired.



© recipe copyright rjgainey 2004