Lemon Yogurt Cream Pie

(from staceydan’s recipe box)

Nutritional Analysis: One piece equals 226 calories, 6 g fat (4 g saturated fat), 1 mg cholesterol, 130 mg sodium, 33 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat-free milk, 1/2 fat.

Categories: Dessert

Ingredients

  • 1 envelope unflavored gelatin
  • 1/4 Cup Cold water
  • Sugar substitute* equivalent to 1/3 C sugar
  • 1/3 Cup Lemon juice
  • 2 cartons (6 oz each) Fat-free lemon yogurt
  • 1 tsp Grated lemon peel
  • 1 carton (8 ounces) Frozen reduced-fat whipped topping, thawed
  • 1 Reduced-fat graham cracker crust (8 inches)
  • Lemon slices and mint, optional

Directions

  1. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon peel; mix well. Fold in whipped topping; spoon into crust.

  2. Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired.

  3. Yield: 8 servings.

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