Light Lemon Pie Recipe

4.5 4 8
Light Lemon Pie Recipe
Light Lemon Pie Recipe photo by Taste of Home
Publisher Photo

Light Lemon Pie Recipe

Read Reviews
4.5 4 8
Publisher Photo
A drizzle of spreadable fruit lends a decorative and tasty touch to this appealing dessert from Ruby Fleeman of Santa Ana, Texas. One slice of the creamy and refreshing pie just won't be enough! "It's great for diabetics," Ruby says, "but even the rest of my family enjoys it."
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Light Lemon Pie in Taste of Home June/July 2004, p21

Nutritional Facts

1 piece: 216 calories, 7g fat (5g saturated fat), 4mg cholesterol, 213mg sodium, 31g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 fruit.

  • 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
  1. In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set.
  2. 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.
  3. 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Light Lemon Pie in Taste of Home June/July 2004, p21

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MY REVIEW
bonniejoy1149 User ID: 6561610 133821
Reviewed May. 25, 2012

"I love this recipe. It's easy & delicious and I've made it several times using different flavored jellos. I'm not a fan of cottage cheese but it's not a factor using it this way."

MY REVIEW
annod1 User ID: 2943771 139569
Reviewed Jun. 13, 2008

"This is a wonderful pie! My blender would not blend the cottage cheese, so I added the partially set gelatin to the cottage cheese in the blender and it came out great."

MY REVIEW
DevinsHoney User ID: 248906 132685
Reviewed May. 20, 2008

"I really enjoyed this pie. I used 3/4 crushed ice instead of water because I wanted to quick set it. I had it done in about 10 minutes. My daughter who is a very good cook, wanted to take the entire pie home with her. It is a keeper recipe."

MY REVIEW
cooklopez User ID: 3000643 53921
Reviewed May. 15, 2008

"This sounds exactly like a recipe I had about 20 some odd yrs.ago.I lost 150lbs. using this recipe as a splurge instead of something really fattening so I didn't go off my diet."

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