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 http://sayings.wordpress.com/ http://twitter.com/evliving/ http://www.worldfamousrecipes.org/