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Lemon Yogurt Cream Pie

Total Time

Prep: 15 min. + chilling


8 servings

Creamy lemon yogurt and grated lemon zest provide the lively flavor in this tempting dessert. It's handy to make the night before you need it. —Susan Kostecke, St. Louis, Missouri


  • 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 fat-free lemon yogurt
  • 1 teaspoon grated lemon zest
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 reduced-fat graham cracker crust (9 inches)
  • Optional: Lemon slice and mint


  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 zest; 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.

Nutrition Facts

1 piece: 226 calories, 6g fat (4g saturated fat), 1mg cholesterol, 130mg sodium, 33g carbohydrate, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

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