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Lemon Berry Pie

 Lemon Berry Pie
This refreshing dessert makes a beautiful presentation and tastes delicious! To cut a few calories, I use Splenda sugar substitute instead of sugar when preparing the cream cheese layer. --Ann Flores of Seneca, Kansas
8 ServingsPrep: 25 min. + chilling


  • 4 ounces reduced-fat cream cheese
  • 1 tablespoon plus 1 cup cold fat-free milk
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 2-1/4 cups reduced-fat whipped topping, divided
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1 pint fresh strawberries
  • 1 package (3.4 ounces) instant lemon pudding mix


  • In a small bowl, combine the cream cheese, 1 tablespoon milk and
  • sugar until blended. Add lemon juice and lemon peel; mix well. Fold
  • in 1-1/2 cups whipped topping. Carefully spread into crust. Set
  • aside 4 strawberries. Cut remaining strawberries in half and place
  • over cream cheese mixture.
  • In a bowl, place the remaining milk; whisk in pudding mix for 2
  • minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon
  • over strawberries. Cover and refrigerate for at least 2 hours.
  • Garnish with remaining whipped topping and reserved strawberries.
  • Yield: 8 servings.
Nutritional Facts: One piece equals 260 calories, 9 g fat (6 g saturated fat), 13 mg cholesterol, 330 mg sodium,

2 of 2

Lemon Berry Pie (continued)

Nutritional Facts: 38 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.