RASPBERRY YOGURT PIE

Raspberry Yogurt Pie image

Number Of Ingredients 9

1/4 cup light corn syrup
2 tablespoons firmly packed brown sugar
3 tablespoons margarine or butter
3 cups Kellogg's® corn flakes
1 quart low-fat frozen yogurt
RASPBERRY SAUCE
1 (10-ounce) package frozen raspberries, in heavy syrup, thawed and drained, reserving syrup
2 teaspoons cornstarch
1/2 cup currant jelly

Steps:

1. In 2-quart saucepan, combine corn syrup, sugar and margarine. Cook over low heat until mixture boils, stirring frequently. Remove from heat. Add KELLOGG'S CORN FLAKES cereal, stirring until well coated. Press evenly in bottom and on side of 9-inch pan coated with cooking spray, to form crust. Freeze until firm.2. Allow yogurt to soften slightly. Spoon into frozen pie crust, spreading evenly. Freeze until firm. Serve with raspberry sauce. 3. To make Raspberry Sauce, combine raspberry syrup and cornstarch in small saucepan. Add jelly. Bring to boil over medium heat, stirring constantly until jelly melts and mixture thickens. Stir in raspberries. Refrigerate until cool.

Nutrition Facts : Nutritional Facts Serves