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Receta Fresh Raspberry Cream Cheese Pie

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Raciónes: 8

Ingredientes

Cost per serving $1.15 view details

Direcciones

  1. *NOTE: Reserve 1/2 c. of raspberries. Heat oven to 350. In medium bowl stir together all crust ingredients. Press on bottom and up sides of 9 inch pie pan. Bake for 10 to 12 min or possibly till lightly browned. Cold completely. In 5 c. blender container place raspberries and syrup; blend on high speed till pureed (1 minute). Strain sauce to remove seeds. In 1 qt saucepan sprinkle gelatin over water; let stand 5 min to soften. Cook over low heat till gelatin is dissolved (1 to 2 min).
  2. Remove from heat; stir in raspberry puree, 1/4 c. sugar and water.
  3. Cover; chill till mix mounds when dropped from spoon (30 to 40 min). In small mixer bowl beat powdered sugar and cream cheese till smooth (1 to 2 min). Mix in 1 c. whipped cream. Spread cream cheese mix into cooled crust. Arrange raspberries over cream cheese mix. Pour gelatin mix over raspberries, spreading to cover.
  4. Cover; chill till gelatin is set (2 to 3 hrs). Using pastry bag, pipe remaining whipped cream onto pie; garnish with reserved fresh raspberries.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 188g
Recipe makes 8 servings
Calories 465  
Calories from Fat 203 44%
Total Fat 22.71g 28%
Saturated Fat 12.3g 49%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 314mg 13%
Potassium 193mg 6%
Total Carbs 63.76g 17%
Dietary Fiber 5.5g 18%
Sugars 38.5g 26%
Protein 4.07g 7%
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