Cranberry Cream Cheese Pie Recipe

Cranberry Cream Cheese Pie Recipe
Cranberry Cream Cheese Pie Recipe photo by Taste of Home
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Cranberry Cream Cheese Pie Recipe

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“A friend gave me this recipe more than 30 years ago,” writes Cathy Wood from Salida, Colorado, “and it’s been a Christmas tradition ever since. It’s fluffy and refreshing and so colorful. Everyone finds room for this dessert!”
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 1 cup fresh or frozen cranberries, divided
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • Sugar substitute equivalent to 1/3 cup plus 1 tablespoon sugar, divided
  • 1-1/4 cups cranberry juice
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 tablespoon fat-free milk
  • 1 teaspoon vanilla extract
  • 1 pastry shell (9 inches), baked
  • 8 tablespoons fat-free whipped topping

Directions

Place half of the cranberries in a food processor. Cover and process until ground; set aside. In a small bowl, combine the gelatin and 1/3 cup sugar substitute. In a small saucepan, bring cranberry juice to a boil. Pour over gelatin mixture; stir until dissolved. Stir in the ground cranberries and remaining whole cranberries. Cover and refrigerate until slightly thickened, about 40 minutes.
In a small mixing bowl, combine cream cheese and remaining sugar substitute. Beat in milk and vanilla. Spread into pastry shell.
Transfer gelatin mixture to a mixing bowl; beat for 4-5 minutes or until foamy. Spoon over cream cheese layer. Cover and refrigerate for at least 2 hours or until firm. Garnish each piece with 1 tablespoon whipped topping. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cranberry Cream Cheese Pie in Light & Tasty December/January 2006, p50

Nutritional Facts

1 slice: 232 calories, 13g fat (7g saturated fat), 25mg cholesterol, 248mg sodium, 23g carbohydrate (8g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch, 1/2 fruit.

  • 1 cup fresh or frozen cranberries, divided
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • Sugar substitute equivalent to 1/3 cup plus 1 tablespoon sugar, divided
  • 1-1/4 cups cranberry juice
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 tablespoon fat-free milk
  • 1 teaspoon vanilla extract
  • 1 pastry shell (9 inches), baked
  • 8 tablespoons fat-free whipped topping
  1. Place half of the cranberries in a food processor. Cover and process until ground; set aside. In a small bowl, combine the gelatin and 1/3 cup sugar substitute. In a small saucepan, bring cranberry juice to a boil. Pour over gelatin mixture; stir until dissolved. Stir in the ground cranberries and remaining whole cranberries. Cover and refrigerate until slightly thickened, about 40 minutes.
  2. In a small mixing bowl, combine cream cheese and remaining sugar substitute. Beat in milk and vanilla. Spread into pastry shell.
  3. Transfer gelatin mixture to a mixing bowl; beat for 4-5 minutes or until foamy. Spoon over cream cheese layer. Cover and refrigerate for at least 2 hours or until firm. Garnish each piece with 1 tablespoon whipped topping. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cranberry Cream Cheese Pie in Light & Tasty December/January 2006, p50

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