| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
All newly t, Dessert |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 MC-Recipe Digest V1 #685 by L979@aol.com on
Jul 21, 1997
A Message from our Provider:
“You can spurn God’s love for only so long”