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Ingredientes
- 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
Direcciones
- 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% |
