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