Lemon Yogurt Cream Pie

Name: Lemon Yogurt Cream Pie
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

8 ingredients

4 steps

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.