Raspberry Cream Cheese Pie

Feb 1, 2003 12:00 PM

Raspberry Cream Cheese Pie
February, 2003

Serves 8 / A showstopper. If raspberries aren't available, you can substitute strawberries, peaches, blueberries, or even canned, drained cherries. Just make sure to use the corresponding fruit jam.

Crust:
8 whole honey graham crackers
1/4 cup brown sugar
1/4 cup melted butter

Filling:
2/3 cup (6 ounces) reduced-fat cream cheese
1/3 cup sugar
1/2 cup reduced-fat sour cream
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 pint raspberries
1/4 cup seedless raspberry jam

1. Preheat oven to 375°F. In a food processor, grind graham crackers and brown sugar until coarse. Add butter and blend well. Press into a removable-bottom tart pan. Bake for 8 minutes. Cool.
2. Beat cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. Spread on cooled crust. Chill until firm, about 1 hour.
3. Arrange berries in a circular pattern over filling. Whisk jam until its consistency is loose and drizzle over tart. Chill up to 3 hours.

Calories 244,Fat 12,Perfat 41,Cholesterol 25,Carbo 33,Protein 4,Fiber 2,Sodium 186