Raspberry chocolate cream pie (Diabetic)


1 package (2.1 ounces) sugar-free, fat-free chocolate flavor instant pudding and
pie filling
2 cups skim milk
2 tablespoons Polaner Sugar Free Raspberry Preserves
1/4 teaspoon almond extract
1 cup reduced-calorie, nondairy whipped topping
1 eight-inch reduced-fat, graham cracker piecrust
1 cup fresh raspberries


Combine pie filling with skim milk in a bowl, and whisk using a hand whisk or electric mixer for 2 minutes. Add raspberry preserves and almond extract and mix 1 minute more. Using a spatula, fold in nondairy whipped topping. Pour mixture into the piecrust
and refrigerate for 2 hours to set. Top with fresh berries just before serving, arranging berries evenly on top of the pie.
Yield: 8 servings

Helpful Hints:

Preparation time: 5 minutes
Chilling time: 2 hours
Serving size: 1/8 of the pie
Nutrition Facts
Per Serving:
Calories: 197
Carbohydrate: 32 g
Protein: 6 g
Fat: 5 g
Saturated fat: 2 g
Cholesterol: 1 mg
Sodium: 365 mg
Fiber: 1 g
Exchanges per serving: 2 starch, 1 fat
Carbohydrate choices: 2

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