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Luscious Lemon Pie


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  • 12 graham cracker 2 1/2" squares
  • 4 teaspoons cold reduced-calorie margarine
  • 1 envelope sugar-free lemon-flavored gelatin mix (four 1/2 cup servings)
  • 1/2 cup boiling water
  • 1 envelope reduced-cal instant vanilla pudding mix (four 1/2 cup servings)
  • 2 cups aspartame-sweetened lemon nonfat yogurt
  • 1 cup skim milk
  • 1 cup plain nonfat yogurt


Servings 8


Step 1

Preheat the oven to 350 degrees. Spray a 9-inch pie plate with nonstick cooking spray.

In a food processor or blender, process the crackers until finely crumbled. Add the margarine; process until evenly moistened. Press the crumb mixture evenly onto the bottom and part way up the sides of the pie plate. Bake until browned, 6 to 8 minutes. Cool completely on a rack.

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

In a large bowl, with an electric mixer at medium speed, beat together the pudding mix, 1 cup of the lemon yogurt, the milk and plain yogurt. Add the gelatin mixture and stir until thoroughly combined.

Pour into the cooled pie crust; refrigerate, covered, until firm, at least 8 hours. Cut into 8 wedges; top each wedge with 2 tablespoons of the remaining lemon yogurt.

This recipe yields 8 servings.

Per Serving: 122 Calories, 2 g Total Fat, a g Saturated Fat, 1 mg Cholesterol, 345 mg Sodium, 19 g Total Carbohydrate, 2 g Dietary Fiber, 6 g Protein, 184 mg Calcium.

Serving Provides: 1 Bread.

Points Per Serving: 3.

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