Have a Change of Pace for the Holiday - No Bake Lemon Pie with Cran-Raspberry Sauce

1/4 c. lemon juice

2 8 oz. pkgs. cream cheese (softened)

1/2 c. sugar

1 8 oz. container of lemon yogurt

1/2 tsp. grated lemon peel

1 c. whipping cream (whipped)

1 baked pastry shell (9 inch)

Cran-raspberry sauce

Mix gelatin and lemon juice, let stand for 5 minutes, then cook on low heat until the gelatin is dissolved (DO NOT BOIL).

Beat the sugar and cram cheese on medium until mixed good. Add the yogurt and lemon peel. Stir in the gelatin. Refrigerate until mixture is slightly thickened but not firm yet.

Fold the whipped cream into the cream cheese mixture and spoon into the pie shell. Refrigerate at least 3 hours or can be left in the refrigerator over night.

Cran-raspberry sauce

1 pkg frozen red raspberries (thawed)

1/2 c. jellied cranberry sauce

4 tsp. cornstarch

Put the raspberries and jellied cranberry sauce in your blender, cove and mix till well blended together.

Add the cornstarch, and pour into a small kettle. Bring the mixture to a boil on medium heat, make sure you stir constantly so it will not stick, or burn. Cook until thickened. Cool and serve over the Lemon Pie.

Enjoy