Recipe by KateL
A nice, light dessert from my favorites. For buffet, I used mini phyllo dough shells (22.5 calories, 1 g fat), filling with 2 teaspoons of pudding-gelatin mixture. Makes about 60. From Weight Watchers' "Simply the Best". Cooking time includes 8 hours refrigerator time.
Top Review by Annacia
Made exactly as directed except I omitted the crust and put the filling in glasses. Using the food processor it's made in almost no time at all and yields a treat that lives up to it's name, Luscious Lemon. The lemon is on the milder side so if you prefer a strong lemon nip you may want to add an bit of lemon juice or extract. I love it just the way it is. This is quick and easy enough to make for the kids and can be dressed up easily for company. Thanks Kate for another keeper! Made for Photo Tag.
- 12 graham cracker squares (2 1/2-inch squares)
- 4 teaspoons reduced-calorie margarine, cold
- 3 ounces sugar-free lemon gelatin (four 1/2-cup serving package)
- 1⁄2 cup boiling water
- 3 1⁄3 ounces sugar-free instant vanilla pudding mix, divided (four 1/2-cup serving package)
- 2 cups fat-free lemon yogurt (divided)
- 1 cup skim milk
- 1 cup plain nonfat yogurt
Directions See How It's Made
- Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray.
- In food processor or blender, process crackers until finely crumbled.
- Add margarine; process until evenly moistened.
- Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.
- In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.
- In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt.
- Add gelatin mixture and stir until thoroughly combined.
- Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours.
- Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.