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Raspberry Yogurt Pie

fruits, pies

1 package (10 oz) unsweetened frozen raspberr
1/4 cup granulated sugar
1 envelope unflavored gelatin
3/4 cup plain yogurt
1/4 teaspoon almond extract
2 egg whites
1/2 cup whipping cream
1 vanilla wafer chocolate crust

Set aside a few large raspberries for garnish. In food processor or blender, process remaining raspberries until smooth. Press through fine sieve into saucepan; add 2 tbsp of the sugar and sprinkle gelatin over top. Let stand for 5 minutes or until gelatin has softened; cook, stirring, over medium low heat until gelatin has completely dissolved. Remove from heat; stir in yogurt and almond extract. Transfer to bowl and refrigerate for 30 to 60 minutes or until consistency of thick custard, stirring occasionally. Beat egg whites until soft peaks form. Gradually beat in remaining sugar, beating until stiff. In chilled bowl, beat whipping cream until stiff; fold half into egg whites and reserve remaining whipped cream. With electric mixer, beat raspberry mixture to lighten. Stir in one quarter of the egg white mixture, then fold in remainder. Spoon into pie shell and smooth top with spatula Chill until firm. Just before serving, pipe rosettes of reserved whipped cream onto pie. Garnish with reserved raspberries.

Contributor: Canadian Living's Light & Easy Cooking - May/June, 1987

Yield: 8 servings

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