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Raspberry Dessert
| Crust: |
|
|
| 2 cups |
graham wafer crumbs |
500 ml |
| 1/2 cup |
sugar |
125 ml |
| 1/4 cup |
butter, melted |
60 ml |
| Mix together and press into a greased pie
pan. |
| Filling: |
|
|
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 1/3 cup |
Olympic Sour Cream |
75 ml |
| 1 tsp. |
vanilla |
5 ml |
| 2 |
eggs, beaten |
2 |
| 1 cup |
sugar |
250 ml |
| 1/3 cup |
flour |
75 ml |
| 3 cups |
raspberries, fresh or frozen
(drain if frozen) |
750 ml |
Whisk yogurt, sour cream and vanilla with eggs. Mix sugar
and flour and add to egg mixture. Gently stir in raspberries
and pour
| Topping: |
|
|
| ½ cup |
brown sugar, packed |
125 ml |
| ½ cup |
flour |
125 ml |
| ½ cup |
walnuts |
125 ml |
| ¼ cup |
butter |
60 ml |
Mix brown sugar, flour and walnuts together and cut in butter
until mixture is crumbly. Sprinkle over pie and return to
oven for 10 minutes. Serve hot or cold. Makes a large dessert.
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