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Raspberry Yogurt & Sour Cream Pie

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Submitted by jliska

This is a wonderful and light dessert to offer people as a contrast to the heavy holiday meals and desserts normally offered at this time.

YIELD

12 servings

PREP

20 min

COOK

0 min

READY

4 hrs

Ingredients

6 173.4
OUNCE ML/G SHORTBREAD PIE CRUST
prepared *
10 289
OUNCES ML/G RASPBERRIES, FROZEN
red, thawed *
158
CUP ML SUGAR
2 3E+1
TABLESPOONS ML GELATIN, UNFLAVORED
unflavored *
8 231.2
OUNCES ML/G VANILLA YOGURT
1 237
CUP ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 100 38% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 23mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 1%
Calcium 6% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 
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