Scrumptious Lemon Pie

Makes 8 Servings

Ingredients
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.

Return to Recipe Table of Contents