• 8servings
  • 40minutes
  • 232calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup fresh or frozen cranberries, divided

  2. 1 package ( 1/3 ounce) sugar-free raspberry gelatin

  3. 1/3 cup plus 1 tablespoon sugar, divided

  4. 1-1/4 cups cranberry juice

  5. 1 package (8 ounces) reduced-fat cream cheese

  6. 1 tablespoon fat-free milk

  7. 1 teaspoon vanilla extract

  8. 1 pastry shell (9 inches), baked

  9. 8 tablespoons fat-free whipped topping

Instructions Jump to Ingredients ↑

  1. Cranberry Cream Cheese Pie Recipe photo by Taste of Home 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.

  2. In a small bowl, combine cream cheese and remaining sugar substitute. Beat in milk and vanilla. Spread into pastry shell.

  3. 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. Yield: 8 servings.


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