Tangy Lemonade Pie Recipe
Tangy Lemonade Pie Recipe photo by Taste of Home

Tangy Lemonade Pie Recipe

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I really enjoy lemon pie, but I have to watch my sugar intake. So I experimented with sugar-free gelatin and lemonade mix to come up with this light pie that's absolutely delicious. —Carol Anderson, West Chicago, Illinois
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 1 package (.3 ounces) sugar-free lemon gelatin
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1-3/4 teaspoons Crystal Light lemonade drink mix
  • 1 reduced-fat graham cracker crust (8 inches)
  • 6 tablespoons reduced-fat whipped topping

Nutritional Facts

One serving (1 piece with 1 tablespoon whipped topping) equals 243 calories, 11 g fat (6 g saturated fat), 21 mg cholesterol, 273 mg sodium, 26 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1 fruit 1 fat-free milk.


  1. Prepare gelatin according to package directions. Chill until almost set. Transfer to a blender or food processor. Add cream cheese and lemonade mix; cover and process until smooth. Pour into crust. Refrigerate overnight. Serve with whipped topping. Yield: 6 servings.
Editor's Note: This recipe was tested with Crystal Light drink mix.
Originally published as Tangy Lemonade Pie in Quick Cooking March/April 2003, p36

Sweet White Wine

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

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Reviewed Feb. 26, 2013

"My husband is a Type I diabetic and this is a great dessert he can enjoy."

Reviewed Jun. 24, 2010

"Loved this recipe. Very smooth and lemon-ey! I used full fat versions of all ingredients though. I was very surprised how it turned out because when making it you think that it's way too runny and not going to set up - but it does! How refreshing on a hot day! Thanks for the recipe! Will make it again!!"

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