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Many of us are diabetic. Cutting sugar and carbs help.
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 Vi Johnson from Moorpark, CA
Dissolve Jello and sugar in water; add raspberries and lemon juice and stir until thawed. Chill until partially thickened. Cream cheese, sugar, salt, and vanilla until smooth and blended. Add about 1/4 of the whipped cream and mix thoroughly. Fold in the remaining cream. Spread half of cheese mixture into pie shell. Top with half of raspberry mixture and repeat. Chill several hours or overnight. This recipe serves 8.