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Blackberry Chiffon Pie from Alice Faber

Servings: 6

1 envelope plain gelatine powder, unsweetened
1/2 cup Splenda
1/4 teaspoon lemon oil
6 ounces blackberries -- fresh
16 ounces cream cheese -- softened

  1. Mix Splenda and berries, breaking berries, and let sit for 1/2 hour.
  2. Cook berry & Splenda mixture over low heat, stirring almost continuously, until berries are completely broken and juice is released.
  3. Force through a narrow mesh sieve (or cheesecloth) to remove seeds.
  4. Measure mixture and nuke for 20 sec.
  5. Dissolve gelatine in hot berry juice and add enough cold water to bring total liquid to 2/3 cup. Mix in lemon oil.
  6. Slowly add the cream cheese and beat at slow speed. When all cream cheese has been added, beat at high speed until smooth.
  7. Blend in whipped cream, mixing at low speed.
  8. Using a spatula, scrape into the pie pan, and spread around.
  9. Chill for at least two hours.
Per serving (excluding unknown items): 287 Calories; 26g Fat (81% calories from fat); 6g Protein; 8g Carbohydrate; 83mg Cholesterol; 223mg Sodium Food Exchanges: 1 Lean Meat; 5 Fat

NOTES : Based on Debbie Cusick¹s Key Lime Pie.