Friday, February 1, 2008

Lemon Yogurt Cream Pie

This is one of two new recipes I'm trying out for Super Bowl Sunday, both of which are figure-friendlier and sound tasty (but plan ahead for the chilling time). Banana or lime would be good alternatives for this pie if lemon is not appealing to you.

1 envelope unflavored gelatin
1/4 cup cold water
Sugar substitute, equivalent to 1/3 cup sugar
1/3 cup lemon juice
2 cartons (6 oz. each) fat-free lemon yogurt
1 tsp. grated lemon peel
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
Lemon slices and mint, optional


In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon peel; mix well. Fold in whipped topping; spoon into crust.

Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired. Yield: 8 servings

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