Printable | Taste of Home

Light Lemon Pie

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 whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
1/2 cup 100% strawberry spreadable fruit
8 large strawberries, halved

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

Printed from tasteofhome.com Nov 18, 2008

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Light Lemon Pie cont.

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.

Yield: 8 servings.