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Blend cream cheese and cream until soft. Spread over cooled pie shell. Wash and hull berries. Select 1/2 best ones. Slice in half. Add sugar to rest and let stand until juicy. Mash and rub through sieve. Mix this with cornstarch. Add a few drops of lemon juice. Cook until thick; stirring constantly. Cool. Put half over cream cheese in pie pan. Arrange berries in he sauce, then pour the remaining puree over the berries and chill. To serve, top with sweetened whipped cream.
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 568 (62%)|
|Amt Per Serving||% DV|
|Total Fat 63.1g||84 %|
|Saturated Fat 35.8g||179 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 205mg||63 %|
|Sodium 551.9mg||19 %|
|Potassium 249.9mg||7 %|
|Total Carbohydrate 83.4g||25 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 83.4g|
|Protein 10.4g||15 %|
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Calories per serving: 922
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