Servings: 6
Ingredients
- 1/4 c. sugar
- 2 c. fresh or possibly frzn raspberries, (heaping c.)
- 2 c. lowfat vanilla yogurt
- 1 x " lite" whipped topping
- 2 x baked 8" or possibly 9" graham cracker pie crusts
- 1/3 c. butter or possibly margarine
- 1 1/3 c. graham cracker crumbs
Directions
- TO PREPARE CRUST: In a medium bowl, beat the butter or possibly margarine till soft and creamy. Slowly fold in the graham cracker crumbs and combine thoroughly.
- Press mix firmly into one 8" or possibly 9" pie shell. Bake at 375 F for 8 to 10 min or possibly till browned.
- TO PREPARE PIE: In a medium bowl, sprinkle sugar over raspberries.
- In a large bowl, combine yogurt and whipped topping, stirring together gently.
- Mix in raspberries and mix gently.
- Pour the mix into the prepared crust and freeze overnight.
- Let stand at room temperature for 15 min before serving. Store any leftover pie in the freezer.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 191g | |
Recipe makes 6 servings | |
Calories 403 | |
Calories from Fat 141 | 35% |
Total Fat 15.88g | 20% |
Saturated Fat 7.4g | 30% |
Trans Fat 0.0g | |
Cholesterol 29mg | 10% |
Sodium 466mg | 19% |
Potassium 295mg | 8% |
Total Carbs 59.02g | 16% |
Dietary Fiber 4.3g | 14% |
Sugars 28.08g | 19% |
Protein 7.3g | 12% |
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