Categories: Candies, Pies 
      Yield: 8 servings 
  
      1    Pie crust 
      2 c  Cream, heavy 
      6 oz Cheese, cream; softened 
      2 ts Extract, vanilla 
     10 oz Fruit spread, raspberry 
           Raspberries; optional 
           Leaves, mint; optional 
  
  Preheat oven to 375.  Roll out pastry to 11" circle; line 9" pie plate. 
  Trim and flute edges; prick bottom and sides with fork. Bake 15 minutes, 
  until golden brown. 
   
  Cool completely on wire rack. 
   
  Beat cream in small bowl on High until stiff peaks form; set aside. Combine 
  cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend 
  in fruit spread, scraping sides of bowl frequently. 
   
  Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream 
  into cream cheese mixture until no white streaks remain. Spread evenly into 
  cooled pie crust.  Chill at least 2 hours. 
   
  Just before serving, spoon reserved whipped cream around edge of pie. 
  Garnish with raspberries and fresh mint leaves, if desired. 
   
  Nutrition information per slice: 475 calories,  4 gm protein, 33 gm 
  carbohydrate, 37 gm fat,  73% of calories from fat, 112 mg cholesterol, 191 
  mg sodium, 3/4 diabetic starch/bread exchange, 7-1/4 diabetic fat exchange, 
  1-1/2 diabetic fruit exchange. 
   
  Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite 
  All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 
  71511,2253, GT Cookbook echo moderator at net/node 004/005