8 ounces fat-free cream cheese, softened
2 tablespoons granulated sugar
1 prepared graham cracker crust, about 9 inches in diameter
1 can (16 ounces) unsweetened crushed pineapple, drained
1 pint raspberries, rinsed and drained
In a small bowl, mix the softened cream cheese with the sugar. Gently spread over the graham cracker crust. Refrigerate until well chilled, about 2 hours.
Just before serving, spread the crushed pineapple over the cream cheese. Add the raspberries. Cut the pie into 8 wedges and serve immediately
Calories176,,Cholesterol 2 mg ,,Protein 5 g,,Sodium 294 mg,, Carbohydrate 24 g ,,Fiber 3 gram,,Total fat5 g,, Potassium 91 mg,, Saturated fat 1 g ,,Calcium 60 mg