Raspberry Yogurt Pie
Ingredients
- 50 ml or 1/41/4 ml Corn syrup
- 45 ml or 33 ml Margarine
- 30 ml or 22 ml Brown sugar
- 750 ml or 33 ml Kellogg's Corn Flakes* cereal
- 1 L or 44 L Low-fat frozen yogurt
- - Vegetable cooking spray
- 1 pkg or 11 pkg (425 g) frozen raspberries in syrup thawed drained and syrup reserved
- 10 ml or 22 ml Corn starch
- 125 ml or 1/21/2 ml Red currant jelly
Directions
1. In medium-size saucepan, combine corn syrup, margarine and sugar. Cook over low heat until mixture boils, stirring occasionally. Remove from heat. Add cereal, stirring until well coated. Press evenly into bottom and sides of 23 cm (9") pie plate coated with cooking spray. Freeze until firm.
2. Allow yogurt to soften slightly. Spoon into frozen pie crust, spreading evenly. Freeze until firm. Serve with raspberry sauce.
3. To make raspberry sauce, in small saucepan combine raspberry syrup and cornstarch. Add jelly. Bring to boil over medium heat, stirring constantly, until jelly melts and mixture thickens. Stir in raspberries. Refrigerate until cool.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
