Serves: 8
Total Calories: 262
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.
This Raspberry Yogurt Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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