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Ingredientes
- 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
- 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.
- 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% |
