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2 shortbread crusts or your choice 3 to 4 peaches, peeled and cut up 2 tsp. lemon juice 1 1/2 gal. low-fat frozen yogurt 8 oz. light Cool Whip Blend peaches and lemon juice and fold into yogurt; mix well. Fold in Cool Whip and put into pie crusts. Freeze until needed. Let stand 15 to 20 minutes to soften before cutting. Serve with Raspberry Sauce. Raspberry Sauce: 1/2 c. seedless raspberry jam 1 Tbsp. lemon juice 2 1/2 c. fresh raspberries Melt jam over low heat. Stir in lemon juice. Combine jam mixture and raspberries in a bowl; stir gently. Serve warm or at room temperature over pie. Put a small drizzle of sauce on dessert plate. Put pie on top of that. Drizzle a little sauce on pie and garnish with fresh raspberries. Yields 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |