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
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Rhonda G in Missouri
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