No Bake Dessert: Fresh Raspberry Cream Pie
Serve this fresh raspberry topped pie in the summer when raspberries are at their peak.
Fresh Raspberry Cream Pie
Filling
2/3 cup (6 ounces) reduced-fat cream cheese (Neufchatel), softened
1/3 cup sugar
1/2 cup reduced-fat sour cream
1 tablespoon lemon juice
1/2 teaspoon vanilla extractCrust
1 (9 or 10-inch) ready-made graham cracker crustTopping
1 pint fresh raspberries
1/4 cup seedless raspberry jamDirections
In medium bowl, combine cream cheese and sugar; beat until smooth. Add sour cream, lemon juice, and vanilla; blend well. Spoon and spread filling into crust. Refrigerate 1 hour.Arrange berries in consecutive circles over filling. Whisk jam until consistency is loose; drizzle over berries. Refrigerate 3 hours or until firm. Store in refrigerator. 8 servings.
Similar Recipes:
Raspberry Sour Cream Coffee Cake