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Strawberry Glace Pie, (or Peach Or Raspberry)
1 9" Baked Pie Shell
6 c Fresh Strawberries -- (1 1/2
1 c Sugar
3 tb Cornstarch
1/2 c Water
3 oz Cream cheese -- softened
Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream cheese until smooth; spread on bottom of cooked pie shell. Fill shell with remaining sliced berries; pour cooked berry mixture over top. Chill at least 3 hours or until set.
Per serving: Calories 180; fat 4.1 g; cholesterol 12 mg; carbohydrate 35.9 g; fiber 2.6 g; protein 1.5 g; sodium 33 mg; potassium 199 mg.
VARIATIONS: Peaches Glace Pie: Substitute 5 cups sliced fresh peaches (7 med) for the strawberries. To prevent peaches from darkening, use lemon juice or ascorbic acid mixture.
Raspberry Glace Pie: Substitute 6 cups fresh raspberries for the strawberries.