Light Lemon Pie

Name: Light Lemon Pie
Ingredients: 1 package (.3 ounces) sugar-free lemon gelatin; 1/2 cup boiling water; 3/4 cup cold water; Sugar substitute equivalent to 3 tablespoons plus 1 teaspoon sugar; 1 cup 1% cottage cheese; 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed; 1 reduced-fat graham cracker crust (8 inches); 1/2 cup 100% strawberry spreadable fruit; 8 large strawberries, halved

9 ingredients

3 steps

Ingredients

1 package (.3 ounces) sugar-free lemon gelatin
1/2 cup boiling water
3/4 cup cold water
Sugar substitute equivalent to 3 tablespoons plus 1 teaspoon sugar
1 cup 1% cottage cheese
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
1/2 cup 100% strawberry spreadable fruit
8 large strawberries, halved

Directions

1

In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set.
2

In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping.
3

Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.