LEMON YOGURT CREAM PIE

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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

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

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