Recipe: Nutrition
Egg-free
Nut-free
High-Fiber
Low-Cholesterol
Low-Sodium
Vegetarian / Meatless
Directions
Prep Time
20 minutes*
Cook Time
10 minutes*
Ready in
30 minutes*
- In a medium bowl and using an electric mixer, beat together cream cheese and whipping cream at medium speed until smooth and creamy. Spread evenly in pie shell. Refrigerate, covered, 1 hour or until firm.
- Meanwhile, in another medium bowl mash 2 cups of the raspberries with a fork. Stir in sugar; let stand 1 hour. Press berry mixture through a fine sieve.
- In a small saucepan stir together pineapple juice, cornstarch and sieved berries over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Let cool.
- Spread three-fourths of the cooked berry mixture on cream cheese layer in pie shell; top with remaining berries. Spread remaining cooked berry mixture on berries. Refrigerate, covered, 1 hour or until set. Top with whipped topping, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 397, Calories Fat 198, Total Fat 22g, Saturated Fat 10g, Cholesterol 50mg, Sodium 170mg, Carbohydrate 48g, Protein 3g
Serving Size | 1 |
Calories | 397 |
Calories Fat | 198 |
Calories (fat) extra | 49 |
Total Fat | 22g |
Total Fat (extra) | 34 |
Saturated Fat | 10g |
Saturated Fat (extra) | 53 |
Trans Fat | 0g |
Cholesterol | 50mg |
Cholesterol (extra) | 17 |
Sodium | 170mg |
Sodium (extra) | 7 |
Potassium | 128mg |
Carbohydrate | 48g |
Carbohydrate (extra) | 16 |
Fiber | 4g |
Fiber (extra) | 16 |
Sugars | 30g |
Protein | 3g |
Omega3 | 0g |
Vitamin A | 542IU |
Vitamin A (extra) | 11 |
Vitamin C | 17mg |
Vitamin C (extra) | 30 |
Iron | 0mg |
Iron (extra) | 3 |