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Light Lemon Pie
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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 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.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |