Lemon Raspberry Swirl Pie

2
MEG3 0

"The salad dressing makes this pie extra light and gives it a tangy zip! You may decorate each slice of pie with fresh mint leaves and a fresh red raspberry."

Ingredients

3 h 15 m {{adjustedServings}} servings 291 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a medium bowl, pour boiling water into gelatin and stir 1 to 2 minutes, or until gelatin is completely dissolved. Refrigerate until slightly thickened; stir frequently.
  2. In a large bowl, mix yogurt and salad dressing with wire whisk until smooth. Add thickened gelatin and continue stirring until smooth. Gently fold in whipped topping. Pour mixture into crust. Cover and refrigerate for several hours or until firm. Drizzle preserves over pie immediately before serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

2
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I did not care for this recipe

This recipe was very easy and really only took 15 minutes, which was awesome. I also think it set up quickly- less than 2 hours, definitely. I'm saving this recipe but definitely think that ne...