Diabetic Dessert Recipes

Diabetic Dessert Recipes for Cold Puddings 3: Raspberry Chiffon Pie

This is the last of three diabetic dessert recipes to eat cold. It’s definitely a bit naughty - but it’s also more than a bit nice.

Raspberry Chiffon Pie

Pastry to line a 9 inch pie dish
2 cups (16 fl oz, 500ml) heavy (double) cream
6 oz (175g) cream cheese, softened
2 tsp vanilla extract
10 oz (300g) raspberry fruit spread
A rew raspberries and/or fresh mint leaves for decoration, optional

Preheat oven to 375ºF (180ºC). Roll out pastry to make an 11 inch (28cm) circle and use to line a 9 inch (23 cm) pie dish. Trim and flute edges; prick bottom and sides with fork.

Bake for 15 minutes, until golden brown. Cool completely on a wire rack.

Beat cream in small bowl on high until stiff peaks form. Set aside.

Combine cream cheese and vanilla in a medium bowl. Beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently.

Reserve half a cup (a quarter of the total quantity) of whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture mixing thoroughly until no white streaks remain. Spread evenly into the cooled pastry case. Chill for at least 2 hours.

Just before serving, spoon reserved whipped cream around the edge of the pie. Garnish with raspberries and fresh mint leaves, if desired.

Exchanges per serving: ¾ starch/bread, 7¼ fat, 1½ fruit.

Nutrition information: Calories 475; Protein 4g; Carbohydrate 33g; Fat 37g; Cholesterol 112mg; Sodium 191mg

Source: Favorite All-Time Recipes magazine