Best Lemon Yogurt Cream Pie Recipes

LEMON YOGURT CREAM PIE

Lemon Yogurt Cream Pie image

Creamy lemon yogurt and grated lemon zest provide the lively flavor in this tempting dessert. It's handy to make the night before you need it. -Susan Kostecke, St. Louis, Missouri

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
Sugar substitute equivalent to 1/3 cup sugar
1/3 cup lemon juice
1 1/2 cups fat-free lemon yogurt
1 teaspoon grated lemon zest
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (9 inches)
Optional: Lemon slice and mint

Steps:

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 zest; 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.

Nutrition Facts : Calories 226 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 130mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

LEMON YOGURT CREAM PIE

Lemon Yogurt Cream Pie image

This recipe was found in the 2006 Taste of Home cookbook, Everyday Light Meals. Preparation time does not include the 8 hours needed for the filled pie to chill.

Provided by Sydney Mike

Categories Pie

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
1/3 cup granulated sugar (or equivalent sugar substitute)
1/3 cup lemon juice
12 ounces fat-free lemon yogurt
1 teaspoon lemon zest, grated
1 (8 ounce) carton whipped topping, frozen, reduced-fat, thawed
1 (8 inch) reduced fat graham cracker crust

Steps:

In a microwave-safe bowl, sprinkle gelatin over cold water & let stand for 1 minute before microwaving, uncovered, on high for 20 seconds.
Stir in sugar substitute & lemon juice, then add yogurt & lemon zestl, mixing well.
Fold in whipped topping, then spoon this filling into the crust.
Cover & refrigerate for 8 hours or overnight before serving.

Nutrition Facts : Calories 132.9, Fat 6.8, SaturatedFat 4.2, Cholesterol 23.6, Sodium 66.2, Carbohydrate 16, Fiber 0.1, Sugar 14.2, Protein 3.4

LEMON YOGURT CREAM PIE

Lemon Yogurt Cream Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 9

Ingredients

1 - envelope unflavored gelatin
1/4 cup(s) cold water
- sugar substitute equivalent to 1/3 cup sugar
1/3 cup(s) lemon juice
1 1/2 cup(s) (12 ounces) fat-free lemon yogurt
1 teaspoon(s) grated lemon peel
1 - carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 - reduced-fat graham cracker crust (8 inches)
- lemon slice and mint, optional

Steps:

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.