Zesty Lemon Raspberry Swirl Pie Recipes

ZESTY LEMON-RASPBERRY SWIRL PIE

Zesty Lemon-Raspberry Swirl Pie image

When lemon and raspberry flavors swirl together, the result is a creamy pie like no other. Best of all, you don't even need the oven to make this dessert.

Provided by My Food and Family

Categories Home

Time 5h50m

Yield 8 servings

Number Of Ingredients 7

Ingredients

3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1 container (6 oz.) lemon low-fat yogurt
1/2 cup MIRACLE WHIP Dressing
1 cup thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz.)
2 Tbsp. raspberry preserves, heated

Steps:

Stir boiling water into dry gelatin at least 2 min. until completely dissolved. Refrigerate 1-1/2 hours or until slightly thickened.
Beat yogurt and dressing in medium bowl with whisk until blended. Gradually add gelatin, beating until blended. Gently stir in COOL WHIP.
Pour into crust. Drizzle with preserves; cut through COOL WHIP mixture with knife several times for marble effect. Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 25 g, Protein 3 g

LEMON RASPBERRY SWIRL PIE

Lemon Raspberry Swirl Pie image

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.

Provided by MEG3

Categories Desserts Pies No-Bake Pie Recipes

Time 3h15m

Yield 8

Number Of Ingredients 7

Ingredients

¾ cup boiling water
1 (3 ounce) package lemon flavored Jell-O® mix
1 (8 ounce) container low-fat lemon yogurt
½ cup creamy salad dressing (e.g. Miracle Whip)
1 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 tablespoons raspberry preserves, heated

Steps:

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.
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.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 39.5 g, Cholesterol 6.4 mg, Fat 13.2 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 3.7 g, Sodium 371.3 mg, Sugar 30.3 g

CREAMY LEMON RASPBERRY PIE

Creamy Lemon Raspberry Pie image

This is from one of those coupon and recipe booklets that accompanied my TOH magazine; the recipe is from Nestle. Since raspberry season is around the corner, I wanted to make sure I didn't lose the recipe! It sounds yummy and simple. Times are guesses for now.

Provided by Halcyon Eve

Categories Pie

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup seedless raspberry jam
1 (9 inch) shortbread pie crusts
1 cup fresh raspberry, divided
4 ounces cream cheese, softened
1 (12 ounce) can evaporated milk
2 (3 1/2 ounce) packages instant lemon pudding mix
1 lemon, zest of
1 (8 ounce) container frozen whipped topping, thawed, divided
additional lemon zest (optional garnish)

Steps:

Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
Beat cream cheese in a large mixing bowl until creamy.
Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
Fold in half the whipped topping.
Spoon mixture into crust and top with remaining whipped topping.
Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

Nutrition Facts : Calories 324, Fat 15.7, SaturatedFat 11.3, Cholesterol 27.9, Sodium 417.8, Carbohydrate 42.9, Fiber 1.1, Sugar 12.1, Protein 4.5

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