Light Lemon Pie
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."
8 ServingsPrep: 20 min. + chilling
- 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.
Nutritional Facts: One serving equals 216 calories, 7 g fat (5 g saturated fat), 4 mg cholesterol, 213 mg sodium, 31 g carbohydrate, trace fiber,