|Vegetable shortening tart shells||10 , baked|
|Lemon pudding||1 Can (10 oz)|
|Dairy sour cream||1 Cup (16 tbs)|
|Frozen raspberries||20 Ounce (1 Package)|
Prepare tart shells; cool.
Stir together pudding and sour cream; chill.
Drain raspberries, reserving 2/3 cup syrup.
Mix sugar and cornstarch in small saucepan; gradually stir in reserved syrup.
Cook and stir until mixture thickens and bubbles; remove from heat and chill.
Fill tart shells with lemon mixture; top with a few raspberries.
Spoon about 1 teaspoon raspberry glaze over each.
Serving size: Complete recipe
Calories 2660 Calories from Fat 1155
% Daily Value*
Total Fat 129 g199%
Saturated Fat 62.5 g312.3%
Trans Fat 0 g
Cholesterol 359.6 mg119.9%
Sodium 1062.7 mg44.3%
Total Carbohydrates 395 g131.8%
Dietary Fiber 50.5 g201.8%
Sugars 182.2 g
Protein 39 g78.9%
Vitamin A 37.2% Vitamin C 8.8%
Calcium 25.4% Iron 7.3%
*Based on a 2000 Calorie diet