Ingredients
- 1 pie shell (baked)
- 1 few drops food color (red)
- 1,500 gr raspberries
- 200 gr sugar
- 120 ml water
- 85 ml cream cheese
- 24 gr cornstarch
-Softened Prepare and bake pie shell. Mash enough raspberries to measure 1 cup. Mix sugar and cornstarch in 2 litre saucepan. Gradually stir in water, food color and mashed raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining raspberries. Pour cooked raspberry mixture over top. Refrigerate about 3 hours or until set. 8 SERVINGS; 330 CALORIES PER SERVING.
