Blackberry Chiffon Pie
Low Carb Recipe
The main stars of this Blackberry Chiffon Pie recipe are the sweet fresh blackberries and the cream cheese. Sugar substitute sweetens while gelatin powder pulls it all together.
1 envelope plain gelatin powder, unsweetened
1/2 cup sugar substitute
1/4 teaspoon lemon oil
6 ounces blackberries -- fresh
16 ounces cream cheese, softened
Mix Splenda and berries, breaking berries, and let sit for 1/2 hour.
Cook berry and sugar substitute mixture over low heat, stirring almost continuously, until berries are completely broken and juice is released. Force through a narrow mesh sieve (or cheesecloth) to remove seeds. Measure mixture and microwave for 20 seconds.
Dissolve gelatin in hot berry juice and add enough cold water to bring total liquid to 2/3 cup. Mix in lemon oil. Slowly add the cream cheese and beat at slow speed. When all cream cheese has been added, beat at high speed until smooth. Blend in whipped cream, mixing at low speed.
Using a spatula, scrape into the pie pan, and spread around. Chill for at least two hours.
Recipe makes 6 servings
Calories: 287; Fat: 26g; Protein: 6g; Carbohydrate: 8g; Cholesterol: 83mg; Sodium: 223mg
Calories from fat: 81 percent
Exchanges: 1 Lean Meat, 5 Fat
Bonus Recipe: Glazed Blackberry Pie
Your favorite 8-9-inch pie crust brushed with egg whites, baked and cooled
1/2 cup water
1/3 cup cornstarch (or 2-1/2 tablespoons tapioca flour)
3/4 to 1-cup fruit-sweetened blackberry jam or syrup
Dash "lite" salt
1/2 teaspoon cinnamon
4 cups fresh, rinsed and drained blackberries
Stir water and cornstarch until smooth. In a saucepan, mix together syrup, cornstarch mixture, salt, and cinnamon. Heat on medium high, stirring constantly. Bring to a boil for about one minute, until congealed, smooth, and slightly darker. Fold in blackberries, and then spread evenly to fill the crust. Serve chilled or at room temperature.