Dessert

lemon rasp pie is for Dessert.

lemon rasp pie takes several minutes to prepare.

lemon rasp pie takes several minutes to cook.

lemon rasp pie makes 10 servings.

The ingredients for lemon rasp pie are:

refrigerated pie crust

filling:
1/2 cup splenda blend for baking
2 TBLS. cornstarch
1/2 C. water
2 TBLS. margarine
1 egg yolk, beaten
1/4 C. lemon juice

Topping:
6 oz. 1/3 less fat cream cheese
1/4 C. powdered sugar
1/2 tsp. lemon extract
1 8oz. container Cool Whip Free
1 TBLS. skim milk
3 C. fresh raspberries

Here is how you make lemon rasp pie:

Heat oven to 450. Prepare crust in pie pan. prick bottom with fork. Bake for 9-11 min. or until light brownIn small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine, and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 min. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hr. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in Cool Whip at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 rasperries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint springs (optional) and raspberries. Refrigerate 2 hrs. before serving. Store in refrigerator.Number of Servings: 10Recipe submitted by SparkPeople user ALYXD8.

The nutritional information for lemon rasp pie is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 213.6

• Total Fat: 9.6 g
• Cholesterol: 29.6 mg
• Sodium: 207.8 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 1.0 g
• Protein: 3.0 g