Lemon Yogurt Cream Pie
Lemon Yogurt Cream Pie
Light & Tasty
SERVINGS: 8
TIME: Prep: 15 min. + chilling
Ingredients:
1 envelope unflavored gelatin
1/4 cup cold water
Sugar substitute, equivalent to 1/3 cup sugar
1/3 cup lemon juice
2 cartons (6 ounces each) 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
Directions:
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.
Nutrition Facts
One serving:
One piece Calories: 226
Fat: 6 g
Saturated Fat: 4 g
Cholesterol: 1 mg
Sodium: 130 mg
Carbohydrate: 33 g
Fiber: 0 g
Protein: 7 g
Diabetic Exchange: 2 starch, 1/2 fat-free milk, 1/2 fat.
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
- Geneen Roth
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