Patriot Pie
Servings: 8
Calories: 237kcal
- 8 oz whipped low-fat cream cheese
- 1/2 cup low-sugar red raspberry preserves
- 3 cups Reddi-Wip® dairy whipped topping
- 1 prepared graham cracker crust, 9" size
- 1 cup fresh blueberries
- 1 1/2 cups fresh raspberries
To make filling, beat whipped cream cheese and preserves until smooth with an electric mixer on medium speed.
Fold whipped topping into cream cheese mixture.
Spread filling evenly over the bottom of the graham cracker crust.
Chill at least 30 minutes in the refrigerator or freezer.
Before serving arrange blueberries around outer ring of pie. Layer raspberries around inner ring of pie.
Finish decorating with a dollop of whipped topping in the center and a raspberry or strawberry on top.
Calories: 237kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Cholesterol: 19mg | Sodium: 220mg | Potassium: 162mg | Fiber: 3g | Calcium: 75mg | Phosphorus: 91mg
Berry Galette
Servings: 6
Calories: 230kcal
- 1 pie crust, unformed (refrigerated or frozen pie dough)
- 2 cups frozen mixed berries
- 2 1/2 tbsp sugar
- 1 tbsp blackberry preserves
Preheat oven to 425° F. Thaw the pie dough and berries.
Roll the pie dough into a 12" circle. Place on a baking sheet lightly coated with cooking spray.
In a medium bowl, combine the thawed berries and 2 tablespoons of sugar (or sugar substitute).
Arrange the berry mixture in the center of the dough leaving a 2" to 3" border. Fold the edges of dough in towards the center, pressing gently to seal. (Dough will only partially cover the berries.)
Melt the preserves by heating in the microwave 10 to 20 seconds.
Brush folded-in edges of the dough with melted preserves. Bake for 10 minutes; then reduce heat to 350° F. Bake an additional 20 minutes.
Remove galette from the oven and sprinkle with remaining 1/2 tablespoon sugar.
Serve warm or at room temperature. Cut into 6 wedges as you would a pie.
Serving: 1wedge | Calories: 230kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Cholesterol: 5mg | Sodium: 158mg | Potassium: 87mg | Fiber: 3g | Calcium: 15mg | Phosphorus: 29mg
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