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Raspberry Yogurt and 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.
68

Yield

12

servings

Prep

20

min

Cook

0

min

Ready

4

hrs

Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

6 ounce shortbread pie crust
prepared
*
10 ounces raspberries, frozen
red, thawed
*
cup sugar
2 tablespoons gelatin, unflavored
unflavored
*
8 ounces 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 10038% of calories 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?

 

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