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Julie Yuswak found the inspiration for this praiseworthy pie in her abundant raspberry patch in Savanna, Illinois. "Fresh-picked berries are luscious, but frozen unsweetened ones will do." she advises. "You can substitute strawberries and strawberry gelatin if you prefer." She combines plain and chocolate graham crackers to form the delicious crust.
This recipe is:
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Nutritional Analysis: One piece equals 209 calories, 11 g fat (6 g saturated fat), 16 mg cholesterol, 196 mg sodium, 20 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1/2 fruit.
Originally published as Raspberry Cream Pie in
Light & Tasty
April/May 2004, p46
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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