Title: Raspberry Yogurt Pie2
Categories: Dessert
Yield: 8 Servings

1		6 ounce prepared shortbread pie crust
1		Carton (10 oz.) frozen red raspberries, thawed
2/3	c	Sugar
2	tb	Unflavored gelatin
1		Carton (8 oz.) vanilla yogurt
1	c	Sour cream

Drain raspberries, reserving juice. Add enough water to juice to measure 2/3 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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Keebler

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