Lemon Yogurt Cream Pie
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
Creamy lemon yogurt and grated lemon peel provide the lively flavor in this tempting dessert. It's handy to make the night before you need it.
SERVINGS: 8
CATEGORY: Low Sodium
METHOD: Microwave
TIME: Prep: 15 min. + chilling
Ingredients:
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- Sugar substitute, equivalent to 1/3 cup sugar
- 1/3 cup lemon juice
- 2 cartons (6 ounces each) fat-free lemon yogurt
- 1 teaspoon 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
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. Yield: 8 servings.