Luscious Lemon Pie Ww

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.

• Ready In: 8 hrs 8 mins
• Serves: 8
• Yields: 60 mini tea-cake cups

Ingredients

• 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

1. Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray.
2. In food processor or blender, process crackers until finely crumbled.
3. Add margarine; process until evenly moistened.
4. Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.
5. In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.
6. In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt.
7. Add gelatin mixture and stir until thoroughly combined.
8. Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours.
9. Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.