Lemon Yogurt Cream Pie

By dashy_65

Ingredients

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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 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 peel; mix well. Fold in whipped topping; spoon into crust.

Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired. Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: One piece equals 226 calories, 6 g fat (4 g saturated fat), 1 mg cholesterol, 130 mg sodium, 33 g carbohydrate, trace fiber, 7 g protein.