Directions:
- For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved.
- Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside.
- For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerator until set. Carefully spread raspberry layer over cream layer. Chill for at least 4 hours before serving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.37 Kcal (1881 kJ) | ||
| Calories from fat | 154.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.15g | 26% | |
|---|---|---|---|
| Cholesterol | 15.59mg | 5% | |
| Sodium | 130.8mg | 5% | |
| Potassium | 132.14mg | 3% | |
| Total Carbs | 72.69g | 24% | |
| Sugars | 50.4g | 202% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 12mg | 20% | |
| Iron | 1.5mg | 9% | |
| Calcium | 34.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 196.44 Kcal (822 kJ) | ||
| Calories from fat | 67.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.5g | 26% | |
|---|---|---|---|
| Cholesterol | 6.82mg | 5% | |
| Sodium | 57.18mg | 5% | |
| Potassium | 57.77mg | 3% | |
| Total Carbs | 31.77g | 24% | |
| Sugars | 22.03g | 202% | |
| Dietary Fiber | 1.89g | 17% | |
| Protein | 1.64g | 7% | |
| Vitamin C | 5.3mg | 20% | |
| Iron | 0.7mg | 9% | |
| Calcium | 15mg | 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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