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 spread cheese layer into cooled crust |
 beat the cranberry mix til frothy |
 pour over cheese layer and chill |
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This has become a family favorite for holidays. I found it in a Taste of Home cookbook. I have changed the recipe to be more diabetic friendly. The original recipe calls for sugar in both layers and I use Splenda in place of sugar and for the jello I use sugar free gelatin. But use sugar if you like.
Ингредиенты
- 1 baked 9" deep dish pie shell
- Cranberry Topping:
- 1 3oz package sugar free raspberry gelatin
- 1/3 cup Splenda
- 1 1/4 cups Cranberry Juice
- 1 can 8oz jellied cranberry sauce
- Cheese Filling:
- 1 3oz package cream cheese, softened
- 1/4 cup Splenda
- 1 Tbsp milk
- 1 Tsp vanilla extract
- 1/2 cup cool whip
Инструкции
- Bake your pie shell according to package directions and set aside to cool completely.
- In a mixing bowl mix gelatin and Splenda, set aside.
- In saucepan boil cranberry juice, remove from heat and pour over the splenda gelatin mixture, stirring to dissolve. Stir in cranberry sauce until smooth. Chill until slightly thickened.
- In a mixing bowl beat cream cheese, splenda, milk and vanilla until well mixed and fluffy. Fold in the whipped topping.
- Spread the cheese mixture evenly into the cooled pie shell.
- Beat chilled cranberry topping until frothy: pour over the cheese layer.
- Chill for at least 6 hours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 150 | |
| Calories from Fat 52 | 35% |
| Total Fat 5.83g | 7% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 76mg | 3% |
| Potassium 62mg | 2% |
| Total Carbs 24.37g | 6% |
| Dietary Fiber 0.1g | 0% |
| Sugars 20.34g | 14% |
| Protein 1.75g | 3% |
Отзывы
28 ноября 2014
A layered beauty! I have saved this, and think I might tweak it a little more with fresh cranberries (I am not fond of cranberry sauce in recipes though a small dab on turkey is great!)Содержит вариацию2 people like this review
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