Advertisement
Raspberry Chocolate Cream Pie

Raspberry Chocolate Cream Pie

Login or register to rate and review recipes!
0 Reviews
Print
Text Size:

Ingredients

Preparation time:
5 minutes
Chilling time:
2 hours

Directions

Yield:
8 servings

Serving size:
1/8 of the pie

Combine pie filling with skim milk in a bowl, and whisk using a hand whisk or electric mixer for 2 minutes. Add raspberry preserves and almond extract and mix 1 minute more. Using a spatula, fold in nondairy whipped topping. Pour mixture into the piecrust and refrigerate for 2 hours to set. Top with fresh berries just before serving, arranging berries evenly on top of the pie.

Nutrition Information:

Calories: 197 calories, Carbohydrates: 32 g, Protein: 6 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 365 mg, Fiber: 1 g

Exchanges per serving: 2 starch, 1 fat. Carbohydrate choices: 2.

Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky. She is coauthor of Quick & Easy Diabetic Recipes for One, published by the American Diabetes Association in 2007.

Reviews

Advertisement

 

The latest delivered straight to your inbox

Learn More

Newsletter

Subscribe to Stay Informed

Sign up for Free

Get the latest diabetes news and a free gift!

Learn More

Save Your Favorites

Save This Article

Save This Recipe