1 Pie crust
2 cup Cream, heavy
6 oz Cheese, cream, softened
2 tsp Extract, vanilla
10 oz Fruit spread, raspberry
Raspberries, optional
Leaves, mint, optional
Directions
Preheat oven to 375. Roll out pastry to 11" circle; line 9" pie
plate. Trim and flute edges; prick bottom and sides with fork. Bake
15 minutes, until golden brown.
Cool completely on wire rack.
Beat cream in small bowl on High until stiff peaks form; set aside.
Combine cream cheese and vanilla in medium bowl; beat until light and
fluffy. Blend in fruit spread, scraping sides of bowl frequently.
Reserve 1/2 c of whipped cream for garnish; fold remaining whipped
cream into cream cheese mixture until no white streaks remain. Spread
evenly into cooled pie crust. Chill at least 2 hours.
Just before serving, spoon reserved whipped cream around edge of pie.
Garnish with raspberries and fresh mint leaves, if desired.
Nutrition information per slice: 475 calories, 4 gm protein, 33 gm
carbohydrate, 37 gm fat, 73% of calories from fat, 112 mg
cholesterol, 191 mg sodium, 3/4 diabetic starch/bread exchange,
7-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Servings: 8 servings
Easy Raspberry Chiffon Pie Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Pies
The History of Recipes
It is quite possible to track the history of recipes far back into ancient history, in fact as far back as the Egyptians, and potentially, even further back. In practice though, sadly, these early cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. During Roman times 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by the Romans. He tells us how the meals of wealthy Romans were divided into starters, entrees and afters, something that is very familiar to us today. Aspicius also tells us how the ancient chefs made use of many different spices, including a few that are still present in modern kitchens for example bay, rue and parsley. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices like basil and rosemary. These new culinary innovations led to an outbreak in manuscripts on cookery, some of which still exist in private cookery archives. During the succeeding few centuries, the rich and powerful families of the West strove to offer the best banquets, and because of this the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s that cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and recording the recipes of their peers. By the time we get to the twentieth century, cookery books were greatly in demand due to higher levels of literacy, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV gave us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Easy Raspberry Chiffon Pie recipe.
