Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Unroll pie crust into pie tin.
- Press almonds into crust.
- Bake crust 10-12 minutes, or until golden. Let cool.
- Whip the cream, set aside or let chill in fridge.
- Mix egg whites, raspberries, lemon juice, almond extract, and sugar in mixer until stiff.
- Fold whipped cream into fluffy, pink, raspberry mixture.
- Pour into cool pie crust.
- Freeze at least 4 hours, on until serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2377.07 Kcal (9952 kJ) | ||
| Calories from fat | 1247.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 138.6g | 213% | |
|---|---|---|---|
| Cholesterol | 133.2mg | 44% | |
| Sodium | 1159.38mg | 48% | |
| Potassium | 1316.2mg | 28% | |
| Total Carbs | 254.93g | 85% | |
| Sugars | 134.01g | 536% | |
| Dietary Fiber | 32.92g | 132% | |
| Protein | 42.99g | 86% | |
| Vitamin C | 80.9mg | 135% | |
| Iron | 10.8mg | 60% | |
| Calcium | 351.3mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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