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Raspberry Cocoa Marscarpone Cream Pie

Submitted by: Mary on 08/18/2004
1934 views
2.68 avg rating
195 votes
 
 
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Ingredients

3 T Low carb Raspberry jam
1 Low carb milk chocolate bar, melted
1 C Almond flour
2 T Splenda
2 T Butter

8 ozs Mascarpone cheese
1/2 C Heavy cream, chilled
1/4 C Splenda
1 T Unsweeteend cocoa
1 Pint Fresh raspberries

Directions

Mix almond flour with butter and splenda until crumbly.



Press mixture into bottom of pie plate and refrigerate until firm.



Remove crust from fridge and spread jam across the bottom of the curst using a small rubber spatula. Drizzle melted chocolate over the jam and refrigerate crust until needed.



Combine the mascarpone, heavy cream, splenda, and cocoa in a large mixing bowl. Using an electric mixer, beat the mascarpone mixture until it is smooth. Spread the mascarpone mixture over the crust. Cover pie with plastic wrap and refrigerate until the filling is completely set.



Just before serving arrange as many raspberries as will fit on top of the mascarpone mixture. Place slices of the pie on dessert plates and scatter any remaining raspberries around the slices.

Servings

8

Calories

5

Time to prepare

20 minutes

Difficulty

Easy
 

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