Tuesday, September 20, 2011
Raspberry and Cream Pie
8 servings = 5.5 ECC per slice; 16 servings = 2.75 ECC
Crust: chocolate crust is found here. This is what I used.
regular crust found here.
1 (8 oz) package organic cream cheese
1/2 teaspoon NuNaturals brand stevia powder or 1/4 teaspoon Sweetleaf Stevia Powder
1/2 teaspoon almond extract
1 cup organic heavy whipping cream, whipped
1 pint organic raspberries, small- medium sized
1/2 2.5 oz bar of Green & Black's 85% chocolate bar
1 Tablespoon high quality coconut oil or butter (I recommend coco oil)
Make the crust as instructed on bottom of a tart pan and cool completely - can refridgerate.
In a large bowl, beat cream cheese and stevia until fluffy. Add almond extract and blend well. Fold in whipped cream. Spoon into cooled tart pan with crust. Arrange raspberries stem side down. Refrigerate.
In a small saucepan over low heat, melt chocolate and oil/butter, stirring constantly until smooth. Drizzle over raspberries and filling. Put back in refrigerator. Serve after pie has set, about 30 minutes.