Recipe - Raspberry Yogurt Pie2

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

Recipe by: Keebler Posted to MCRecipe Digest V1 #685 by L979@aol.com on
Jul 21, 1997