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."
- 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
- 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.
Originally published as Light Lemon Pie in Taste of Home June/July 2004, p21
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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