CRANBERRY CREAM CHEESE PIE

Cranberry Cream Cheese Pie image

"A friend gave me this recipe more than 30 years ago," writes Cathy Wood from Salida, Colorado, "and it's been a Christmas tradition ever since. It's fluffy and refreshing and so colorful. Everyone finds room for this dessert!"

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 cup fresh or frozen cranberries, divided
1 package (.3 ounce) sugar-free raspberry gelatin
Sugar substitute equivalent to 1/3 cup plus 1 tablespoon sugar, divided
1-1/4 cups cranberry juice
1 package (8 ounces) reduced-fat cream cheese
1 tablespoon fat-free milk
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
8 tablespoons fat-free whipped topping

Steps:

Place half of the cranberries in a food processor. Cover and process until ground; set aside. In a small bowl, combine the gelatin and 1/3 cup sugar substitute. In a small saucepan, bring cranberry juice to a boil. Pour over gelatin mixture; stir until dissolved. Stir in the ground cranberries and remaining whole cranberries. Cover and refrigerate until slightly thickened, about 40 minutes. , In a small bowl, combine cream cheese and remaining sugar substitute. Beat in milk and vanilla. Spread into pastry shell. , Transfer gelatin mixture to a bowl; beat for 4-5 minutes or until foamy. Spoon over cream cheese layer. Cover and refrigerate for at least 2 hours or until firm. Garnish each piece with 1 tablespoon whipped topping.

Nutrition Facts : Calories 232 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 248mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges