Raspberry Yogurt Pie

Recipe Ingredients

1		Prepared shortbread pie crust
1		-- (10 oz.) frozen red raspberries, thawed
2/3 cup	131g / 4.6oz	Sugar
2 tablespoons	30ml	Unflavored gelatin
1		-- (8 oz.) vanilla yogurt
1 cup	237ml	Sour cream

Recipe 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.

Source:
Keebler

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