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Lemon Yogurt Cream Pie

 Lemon Yogurt Cream Pie
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.
8 ServingsPrep: 15 min. + chilling


  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • Sugar substitute equivalent to 1/3 cup sugar
  • 1/3 cup lemon juice
  • 1 1/2 cups (12 ounces) 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


  • 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.
Nutritional Facts: One piece equals 226 calories, 6 g fat (4 g saturated fat), 1 mg cholesterol, 130 mg sodium, 33 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat-free milk, 1/2 fat.

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Lemon Yogurt Cream Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.