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 

~~~~~

Rhonda G in Missouri



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