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Lemon Pie (2pt)

Source of Recipe

ws


Recipe Introduction

8 servings 2 points per serving

List of Ingredients

12 (2 1/2-inch) graham cracker squares or 1 per-made reduced fat graham pie crust
4 teaspoons cold reduced-calorie margarine
1 envelope (four 1/2-cup servings) sugar-free lemon-flavored gelatin mix
1/2 cup boiling water
1 envelope (four 1/2-cup servings) reduced-calorie instant vanilla pudding mix, divided
2 cups aspartame-sweetened lemon nonfat yogurt, divided 1 cup skim milk
1 cup plain nonfat yogurt


Recipe

If using per-made reduced fat pie graham pie crust skip frist step.

1.Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray. In food processor or blender, process crackers until finely crumbled. Add margarine; process until evenly moistened. Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.

2.In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.

3.In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt. Add gelatin mixture and stir until thoroughly combined. Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours. Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.


Nutrition data, per serving: Calories 116 (12 percent from fat); fat 1.5 g (sat 1.2 g, mono 0.6 g, poly 0.5 g); protein 6 g; carbohydrates 19 g; fiber 0 g; cholesterol 1 mg; sodium 345 mg; 184 calcium mg.