Raspberry yogurt pie2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 6-ounce prepared shortbread pie crust | |
| 1 | Carton (10 oz.) frozen red raspberries, thawed | |
| ⅔ | cup | Sugar |
| 2 | tablespoons | Unflavored gelatin |
| 1 | Carton (8 oz.) vanilla yogurt | |
| 1 | cup | Sour cream |
Directions
Drain raspberries, reserving juice. Add enough water to juice to measure ⅔ cup. In saucepan, combine sugar and gelatin; add reserved liquid. Heat and stir until gelatin and sugar dissolve. Remove from heat. Gradually stir in yogurt and sour cream; mix well. Stir in raspberries. Pour into crust.
chill until set, about 4 hours. Garnish with whipped topping as desired.
Recipe by: Keebler Posted to MC-Recipe Digest V1 #685 by L979@... on Jul 21, 1997