Recipe submitted by DaVita dietitian Heather from Missouri.
Serving size: 1/8 pie
one 8-ounce package reduced fat cream cheese
1/2 cup red raspberry or strawberry preserves (or sugar-free for diabetes)
1 small tub frozen light non-dairy whipped topping, thawed (save out one spoon full for topping decoration)
1 prepared graham cracker crust
1 cup fresh blueberries
1-1/2 cups sliced fresh strawberries or raspberries
1.To make filling, beat cream cheese and preserves with until smooth with an electric mixer on medium speed.
2.Fold in whipped topping and mix on low speed.
3.Spread filling evenly over the bottom of the graham cracker crust.
4.Arrange blueberries around outer ring of pie. Layer strawberries or raspberries around inner ring of pie.
5.Finish decorating with a dollop of whipped topping in the center.
6.Chill at least 30 minutes before serving.
Nutrients per serving
Protein: 3 g
Carbohydrate: 29 g
Fat: 8 g
Cholesterol: 13 mg
Sodium: 159 mg
Potassium: 116 mg
Phosphorus: 45 mg
Calcium: 41 mg
Fiber: 1.7 g
Renal and renal diabetic food choices
People with diabetes can use sugar-free or low-sugar preserves to reduce the carbohydrate content of this recipe.