Scrumptious Lemon Pie

Makes 8 Servings

Twelve 2-1/2 inch graham cracker squares
4 tsp cold reduced calorie margarine
1 envelope (four 1/2 cup serving) sugar-free lemon gelatin mix
1/2 cup boiling water
1 envelope (4 serving - 1/2 cup) reduced-fat vanilla pudding
(I use fat-free sugar-free pudding)
2 cup aspartame sweetened lemon yogurt
1 cup skim milk
1 cup plain nonfat yogurt

Crust: Preheat oven to 350 degrees. Spray a 9 inch pie pan with cooking
spray. Finely crumble graham crackers in food processor and add margarine.
Press evenly into pan and bake 6-8 min until browned. Cool completely.
 Pie Filling: In a small bowl combine jello mix and boiling water. Stir until
dissolved and let cool while finishing.  In a large bowl mix the pudding mix,
1 cup of the yogurt, skim milk, and the plain yogurt. Add gelatin mix and stir
until thoroughly combined. Pour into crust.  Refrigerate, covered, at least 8 hours.
Cut into 8 wedges and serve each with 2 tbsp of remaining lemon yogurt.

SERVING SIZE:  1/8th of pie

POINTS:  3.5 (3)

PER SERVING: 122 Calories, 6 g Protein, 2 g Total Fat,
19 g Carbohydrate, 345 mg Sodium, 0 g Fiber, 184 mg Calcium

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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