"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Light Lemon Pie Recipe

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This recipe for Light Lemon Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, May 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package (.3 ounces) sugar-free lemon gelatin

1/2 cup boiling water

3/4 cup cold water

Sugar substitute equivalent to 3 tablespoons plus 1 teaspoon sugar

1 cup (8 ounces) 1% cottage cheese

1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed

1 reduced-fat graham cracker crust (8 inches)

1/2 cup 100% strawberry spreadable fruit

8 large strawberries, halved

Directions:
Directions:
In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set.
In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping.
Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I got this recipe from www.tasteofhome.com/Recipes

 

 

 

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