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Lemon Pineapple Pie

 Lemon Pineapple Pie
"No one will ever guess this creamy, refreshing pie is low in fat and sugar," reveals Eileen Crowley of Prairie du Chien, Wisconsin.
8 ServingsPrep: 30 min. + chilling


  • 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
  • 1/4 cup butter, melted
  • 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
  • 2 cups water, divided
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1 can (8-1/4 ounces) unsweetened crushed pineapple, well drained
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • Sliced lemon, strawberries and fresh mint, optional


  • In a small bowl, combine graham cracker crumbs and butter; press onto
  • the bottom and up the sides of an ungreased 9-in. pie plate. Bake at
  • 350° for 8-10 minutes or lightly browned; cool on a wire rack.
  • Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2
  • cups water; bring to a boil. Cook and stir for 2 minutes or until
  • thickened; cool.
  • In another large saucepan, bring remaining water to a boil. Add
  • gelatin powder; stir to dissolve. Stir into pudding mixture. Add
  • pineapple; cool completely.
  • Fold in whipped topping; pour into crust. Refrigerate for 2 hours
  • before serving. Garnish with lemon, strawberries and mint if
  • desired. Yield: 8 servings.

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Lemon Pineapple Pie (continued)

Nutritional Facts: One serving (calculated without garnish) equals 189 calories, 9 g fat (0 saturated fat), trace cholesterol, 139 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.