Lemon Yogurt Cream Pie

Submitted by Sydney Mike

"This recipe was found in the 2006 Taste of Home cookbook, Everyday Light Meals. Preparation time does not include the 8 hours needed for the filled pie to chill."

 

• Ready In: 5mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 (1/4 ounce) envelope unflavored gelatin
• 1⁄4 cup cold water
• 1⁄3 cup granulated sugar (or equivalent sugar substitute)
• 1⁄3 cup lemon juice
• 12 ounces fat-free lemon yogurt
• 1 teaspoon lemon zest, grated
• 1 (8 ounce) carton whipped topping, frozen, reduced-fat, thawed
• 1 (8 inch) reduced fat graham cracker crust

directions

1. In a microwave-safe bowl, sprinkle gelatin over cold water & let stand for 1 minute before microwaving, uncovered, on high for 20 seconds.
2. Stir in sugar substitute & lemon juice, then add yogurt & lemon zestl, mixing well.
3. Fold in whipped topping, then spoon this filling into the crust.
4. Cover & refrigerate for 8 hours or overnight before serving.

Reviews

[JackieOhNo!]

Very yummy and lemony! I used regular granulated sugar, but I have to say that this pie was not very sweet at all, and retained a nice tartness from the lemon juice. I made this in the morning for dinner in the evening, and it was perfect. I could not find the right pie crust, but I did find a granola crust (with no trans fat) that was delicious! I served this with a small dollop of whipped cream on top. Thanks for sharing this great recipe!

 

[littlemafia]

Oh, this was torture for me! It was very hard to wait for it overnight. I might not do that next time and I 'll serve in glasses instead of turning it into a pie( I had to make the crust myself). So , I found another lemon recipe that I'll make a lot! I added more zest and juice, but that's just my taste and I had only plain yogurt. Thanks Syd!