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

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