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Lemon Yogurt Cream Pie Recipe

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This recipe for Lemon Yogurt Cream Pie is from The Laura Lou Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 envelope unflavored gelatin
1/4 c. cold water
1/3 c. Splenda (or sugar)
1/3 c. lemon juice
2 cartons (6 oz each) fat free lemon yogurt
1 tsp. grated lemon peel
1 carton (8 oz) free whipped topping (thawed)
1 reduced fat graham cracker crust (8 in)
lemon slices and mint (optional)
Directions:
Directions:
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.
Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
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.

 

 

 

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