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Low Fat Sour Cream Raspberry Pie
This rosy-red dessert, made with sour cream and topped with whipped cream, is a feast for the eyes, as well as the taste buds.
1 3/4 cups regular dairy sour cream
3 egg yolks
1 1/2 cups sugar
1/4 cup all-purpose flour
1 3-ounce package raspberry-flavored gelatin
4 cups fresh or frozen red raspberries, thawed
1 baked 9-inch pastry shell with edges crimped high, cooled
Whipped dessert topping or whipped cream
For the filling:
In a large, heavy saucepan, stir together the sour cream and egg yolks. Stir in sugar and flour. Cook and stir over medium heat till the mixture just bubbles.
Remove from the heat. Add raspberry-flavored gelatin and stir till gelatin is dissolved. Let stand about 30 minutes to cool slightly. Carefully stir in raspberries. Pour into baked pastry shell. Cover loosely and chill till serving time.
To serve, dollop with whipped dessert topping.
Makes 8 to 10 servings.
Nutrition facts per serving, without whipped topping or cream (10):
400 cal., 17 g. fat, 59 g. carbo., 82 mg. chol., 94 mg. sodium.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
