Raspberry Yogurt & Sour Cream Pie
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 servingsPrep
20 minCook
0 minReady
4 hrsLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounce |
shortbread pie crust
prepared |
* |
| 10 | ounces |
raspberries, frozen
red, thawed |
*
|
| ⅔ | cup |
sugar
|
|
| 2 | tablespoons |
gelatin, unflavored
unflavored |
*
|
| 8 | ounces |
vanilla yogurt
|
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
shortbread pie crust
prepared |
* |
| 289 | ml/g |
raspberries, frozen
red, thawed |
*
|
| 158 | ml |
sugar
|
|
| 3E+1 | ml |
gelatin, unflavored
unflavored |
*
|
| 231.2 | ml/g |
vanilla yogurt
|
|
| 237 | 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.
