Raspberry Ribbon Pie with Meringue Crust

This raspberry pie recipe makes a wonderful low-carb dessert. The raspberry ribbon pie isn’t only delicious and very different, with its meringue crust, but it’s also very pretty.

Preparation time: 30 minutes, plus 3 hours chilling

Cooking time: 1 hour and 35 minutes

Yield: 6 servings

Nonstick cooking spray

4 eggs

1/4 teaspoon cream of tartar

6 1/2 tablespoons Splenda Sugar Blend for Baking

1 1/4 cups water

1 4-serving package sugar-free raspberry gelatin

10-ounce package frozen red raspberries, unsweetened

1 tablespoon lemon juice

3 ounces cream cheese, softened

1 teaspoon vanilla

Dash of salt

1 cup heavy cream

1. Preheat the oven to 275 degrees F.

   
   



2. Spray a 9-inch glass pie plate with nonstick cooking spray.

   
   



3. Separate the eggs, placing the whites in a large bowl.

   
   

   Discard the yolks.

   
   



4. Bring the egg whites to room temperature for no longer than 30 minutes.

   
   



5. Beat them until they’re foamy.

   
   



6. Add the cream of tartar.

   
   



7. Continue beating until the whites begin to form soft peaks.

   
   



8. Gradually add 2 1/2 tablespoons Splenda Sugar Blend for Baking while beating until the whites form stiff glossy peaks.

   
   



9. Spread the meringue with the back of a large tablespoon evenly in the bottom of the pie plate, swirl it up the sides, and smooth it out.

   
   



10. Bake for 1 hour and 10 minutes.

    
    



11. Turn the oven up to 300 degrees and bake an additional 20 minutes.

    
    



12. Remove from the oven and cool.

    
    



13. Bring 1 1/4 cups water to a boil in a small saucepan.

    
    



14. Add the gelatin and 2 tablespoons Splenda Sugar Blend for Baking to the saucepan.

    
    



15. Stir to dissolve the gelatin.

    
    



16. Add the frozen raspberries and lemon juice, stirring until the berries are thawed.

    
    



17. Chill until partially set.

    
    



18. Blend 2 tablespoons Splenda Sugar Blend for Baking, the cream cheese, vanilla, and salt, using a mixer.

    
    



19. Whip the cream in a bowl, using an electric mixer.

    
    



20. Fold in a small amount (about 1/8 cup) of whipped cream.

    
    



21. Gently fold in the remaining whipped cream.

    
    



22. Spread half of /2 the cream cheese mixture over the bottom of the cooled meringue pie shell.

    
    



23. Cover with half of the red gelatin mixture.

    
    



24. Repeat Steps 22 and 23.

    
    



25. Chill until set.

    
    

Per serving: Calories 290 (From fat 177); Fat 20g (Saturated 12g); Cholesterol 70mg; Sodium 246mg; Carbohydrate 19g (Dietary fiber 1g); Protein 7g.

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Source:http://www.dummies.com/how-to/content/raspberry-ribbon-pie-with-meringue-crust.html