Sugar-Free Raspberry Ribbon Pie

Many of us are diabetic. Cutting sugar and carbs help.


  • 1 9-inch baked pie crust
  • 1 (6 oz.) pkg. sugar free raspberry jello
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  • 2 cups boiling water
  • 1 (12oz.) pkg. frozen raspberries with no sugar
  • 1 Tbsp. lemon juice
  • 1 (3 oz.) pkg. cream cheese
  • 2 packets sugar substitute
  • 1 tsp. vanilla
  • 1 cup heavy whipping cream


Stir Jello into the boiling water until it is dissolved. Add half package of the frozen berries and lemon juice. Stir often until mixture mounds when dropped from a spoon. Cover and refrigerate.

In a separate bowl, beat together the softened cream cheese, sugar substitute, and vanilla.

In another bowl, beat whipping cream until it forms soft peaks.

Fold cream cheese mixture into the cream. Spread half of this mixture into the pie crust. Top with half of the raspberry mixture and repeat. Finish with the raspberry mixture on top. Refrigerate for about 4 hours.


Note: To lower the carbohydrates, eliminate the crust and layer it in a quiche dish or pie plate.

Source: Moorpark Star newspaper

By Great Granny Vi from Moorpark, CA


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