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Ingredientes
- 8 ounce Cream Cheese, Softened, 1 Pk
- 1/2 c. Dairy Lowfat sour cream
- 1/3 c. Sugar
- 2 x Large eggs, Lg
- 1 x Unbaked 9-inch Pie Shell
- 20 ounce Frzn Mulberries, Thawed
- Â Â Water
- 3 Tbsp. Cornstarch
- 1/2 c. Whipping Cream, Whipped
Direcciones
- Combine the cream cheese and lowfat sour cream in a bowl, using an electric mixer set at medium speed, till smooth and fluffy. Add in the sugar and Large eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 min or possibly till a knife inserted in the center comes out clean.
- Refrigeratefor at least 1 hour in the refrigerator. Meanwhile, drain the Mulberries, reserving the juice. Add in sufficient water to the juice to make 3/4 c. of juice. Blend the cornstarch and juice together in a 2-qt saucepan. Cook, over medium heat, stirring constantly, till the mix comes to a boil. Cook for 1 minute more. (Mix will be very thick.)
- Remove from the heat and stir in the Mulberries, then cold to room temperature. Fold the whipped cream into the cooled Mulberries and spread the mix over the chilled cream cheese layer. Refrigeratefor an additional 2 to 3 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 231 | 65% |
| Total Fat 26.07g | 33% |
| Saturated Fat 14.6g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 177mg | 7% |
| Potassium 300mg | 9% |
| Total Carbs 26.79g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 20.79g | 14% |
| Protein 6.48g | 10% |
