Directions:
- Line unpricked pastry shell with a double thickness of aluminum foil. Bake at 450° for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°.
- In a blender, combine cottage cheese and milk; cover and process until smooth. In a bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon.
- Bake at 350° for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.03 Kcal (900 kJ) | ||
| Calories from fat | 125.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Cholesterol | 72.32mg | 24% | |
| Sodium | 146.9mg | 6% | |
| Potassium | 82.34mg | 2% | |
| Total Carbs | 18.93g | 6% | |
| Sugars | 7.04g | 28% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 4.18g | 8% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 33.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 256.99 Kcal (1076 kJ) | ||
| Calories from fat | 150.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.73g | 22% | |
|---|---|---|---|
| Cholesterol | 86.43mg | 24% | |
| Sodium | 175.56mg | 6% | |
| Potassium | 98.41mg | 2% | |
| Total Carbs | 22.63g | 6% | |
| Sugars | 8.41g | 28% | |
| Dietary Fiber | 2.24g | 7% | |
| Protein | 5g | 8% | |
| Vitamin C | 5.9mg | 8% | |
| Iron | 1.2mg | 6% | |
| Calcium | 39.8mg | 3% | |
* 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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