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Raciónes: 6

Ingredientes

Cost per serving $2.70 view details
  • Unbaked pastry for a single crust 9" pie (see below)
  • 6 c. fresh raspberries (or possibly 3 1/2 c. frzn, packed berries)
  • 1 c. sugar
  • 1/4 c. quick cooking tapioca
  • 1/2 teaspoon grnd cinnamon
  • 1/4 teaspoon salt
  • 1 c. lowfat sour cream

Direcciones

  1. Drain berries. In a small bowl, mix sugar, tapioca, cinnamon and salt. Stir in lowfat sour cream; let stand 15 min to soften tapioca. Put 4 1/2 c. raspberries into pastry shell; reserve remaining berries for garnish. Pour lowfat sour cream mix proportionately over raspberries in pastry shell. Set pie in a foil lined 10 x 15 inch pan.
  2. Bake in 400 degree oven on the lowest rack till filling is bubbly and surface browned, 45-55 min. If rim begins to darken excessively, drape with strips of foil. Let cold, then pile remaining berries on top of pie. Can make ahead and chill for a day. Can also be frzn. 8-9 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 204g
Recipe makes 6 servings
Calories 317  
Calories from Fat 89 28%
Total Fat 10.11g 13%
Saturated Fat 4.87g 19%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 167mg 7%
Potassium 249mg 7%
Total Carbs 56.46g 15%
Dietary Fiber 7.9g 26%
Sugars 40.15g 27%
Protein 3.33g 5%
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