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Blackberry Chiffon Pie
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One envelope plain unsweetened gelatin powder, unsweetened
1/2 cup Splenda
1/4 tsp. lemon oil
6 ounces fresh blackberries
water
16 oz. cream cheese, softened
Mix together the berries and the Splenda; let sit for 1/2 hour.
Cook berry & Splenda mixture over low heat stirring constantly until the berries are completley broken and the juice is released.
Force through a sieve to remove the seeds. Measure the mixture and microwave for 20 seconds.
Dissolve the gelatin in the hot berry juice and add enough cold water to bring the total liquid to 2/3 cup. Mix in lemon oil. Slowly add the cream cheese and beat at low speed. When all the cream cheese has been added, beat at high speed until smooth.
Blend in whipped cream, mixing at low speed. Using a spatula, scrape into the pie pan and spread around. Chill for 2-3 hours.
6 servings at 8 carbs each
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