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.
shortbread pie crust
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.