Raspberry Cream Cheese Pie
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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 |
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