Ingredients
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1 purchased 9-inch graham cracker crumb pie shell
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1 egg white, beaten
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1 cup whipping cream
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1 8 ounce cream cheese, softened
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1 10 ounce jar black raspberry spread
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Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)
Directions
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Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.
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In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
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In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint. Makes 8 servings.
Nutrition Facts (per serving)
| 294 | Calories |
| 21g | Fat |
| 23g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 294 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 13g | 65% |
| Cholesterol 83mg | 28% |
| Sodium 114mg | 5% |
| Total Carbohydrate 23g | 8% |
| Protein 7g | 14% |
| Calcium 50.5mg | 4% |
| Iron 0.7mg | 4% |
| Potassium 123mg | 3% |
| Folate, total 8.1mcg | |
| Vitamin B-12 0.2mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
