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
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.
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