Cranberry Cream Cheese Pie |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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âA friend gave me this recipe more than 30 years ago,â writes Cathy Wood from Salida, Colorado, âand itâs been a Christmas tradition ever since. Itâs fluffy and refreshing and so colorful. Everyone finds room for this dessert!â 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:
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 bowl, combine cream cheese and remaining sugar substitute. Beat in milk and vanilla. Spread into pastry shell.
3. Transfer gelatin mixture to a 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.
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