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Lemon Yogurt Cream Pie Recipe

Lemon Yogurt Cream Pie Recipe

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.
TOTAL TIME: Prep: 15 min. + chilling YIELD:8 servings


  • 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


  • 1. 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.
  • 2. Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.