Raspberry Yogurt Pie2

1 6 ounce prepared shortbread pie crust

1 carton (10 oz.) frozen red raspberries -- thawed

2/3 cup sugar

2 Tablespoons unflavored gelatin

1 carton (8 oz.) vanilla yogurt

1 cup sour cream

Drain raspberries, reserving juice. Add enough water to juice to measure 2/3 cup. In saucepan, combine sugar and gelatin; add reserved liquid. Heat and stir until gelatin and sugar dissolve. Remove from heat. Gradually stir in yogurt and sour cream; mix well. Stir in raspberries. Pour into crust. chill until set, about 4 hours. Garnish with whipped topping as desired.