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 transcribed cooking instructions far back into history, certainly as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, these, early cook books were just basic pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered, according to food historians are a few clay tablets in ancient Sumerian which show 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 tried it feel blissful. As our culinary historical trip moves on a few more years there were two interesting books which date from the 1300s : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the spicy food that appears on menues today, but instead recipes for the types of food prepared by the chefs of the rich and powerful. During the succeeding few hundred years, the upper classes competed with each other to serve the most exotic meals, and consequentially chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. Like it or not, the introduction of television gave us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Easy Raspberry Chiffon Pie recipe.
