Categories | Free Recipes | Recipe Links  |  Share Recipes  |  Poll  |  Search

This treat can be made with lowered fat and sugar if you wish.  It's a tasty end to a meal, and contains several important nutrients.

Raspberry Lemon Pie

1 baked or prepared pie shell, regular, crumb or graham
1 cup fresh red raspberries, divided
1/4 cup red raspberry jam
3 oz  pkg. Neufchatel or lower fat cream cheese
1 12-oz can evaporated milk
2 pkgs instant lemon pudding mix, regular or sugar-free
grated peel of one lemon, divided
8 oz container of lite or fat free whipped topping, divided
1/2 tsp raspberry extract (optional)

Place cream cheese in a bowl to soften.  Rinse raspberries well; shake in a colander to remove water, and spread on a paper towel to dry.

Spread the raspberry jam evenly over bottom of crust.  Sprinkle with most of the raspberries.

Beat cream cheese until soft and creamy.   Gradually add evaporated milk, beating constantly, then pudding mix and most of the finely grated lemon peel.  Continue to beat for two minutes on medium speed.  Fold in half of the whipped topping gently until completely blended.  Pour immediately into pie shell.

Sprinkle the remaining lemon peel over the left-over raspberries, shake gently to mix.  Cover and refrigerate until ready to serve.

Chill pie until firm, about two hours.  Fold the raspberry extract into the remaining whipped topping, and spread  over the pie filling.  Sprinkle with the remaining lemon peel and raspberry mixture just before serving.