Raspberry Cream Pie Recipe
The flavor of this Raspberry Cream Pie recipe has played on my senses so much that I hardly ever go for any other Raspberry Cream Pie recipe. It is served as a delicious Dessert. It is the one Diabetic dish that most of the nutritionists swear by. The Raspberry Cream Pie is made with Fruits which is easy to procure from any grocery store. My friends tried this Raspberry Cream Pie the other day and they simply adored it. Do I need to say more?
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
9 inch baked pie shell
1 1/2 cup skint milk
1/4 cup granulated sugar
1/4 tsp salt
3 tsp all-purpose flour
1 eggyolk, beaten
1 tsp low-calorie margarine
1/2 tsp vanilla extract
1 cup fresh raspberries
2 cup prepared nondairy whipped topping
Directions
Combine skim milk, sugar replacement, salt, and flour in a heavy saucepan.
Cook and stir until mixture thickens.
Stir small amount of mixture into beaten egg yolk; then return to saucepan.
Cook and stir 1 or 2 minutes longer.
Stir in margarine and vanilla.
Remove from heat and allow to cool.
Fold in fresh raspberries.
Transfer to baked pie shell.
Top with nondairy whipped topping.
Chill.
Cook and stir until mixture thickens.
Stir small amount of mixture into beaten egg yolk; then return to saucepan.
Cook and stir 1 or 2 minutes longer.
Stir in margarine and vanilla.
Remove from heat and allow to cool.
Fold in fresh raspberries.
Transfer to baked pie shell.
Top with nondairy whipped topping.
Chill.
