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Light Lemon Pie

Name: Light Lemon Pie
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
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 (9 inches); 1/2 cup 100% strawberry spreadable fruit; 8 large strawberries, halved

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Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

8 servings

A drizzle of spreadable fruit lends a decorative and tasty touch to this appealing dessert from Ruby Fleeman of Santa Ana, Texas. One slice of the creamy and refreshing pie just won't be enough! "It's great for diabetics," Ruby says, "but even the rest of my family enjoys it."

Light Lemon Pie Recipe photo by Taste of Home

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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 (9 inches)
1/2 cup 100% strawberry spreadable fruit
8 large strawberries, halved

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set.
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.
Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.

Nutrition Facts

1 piece: 216 calories, 7g fat (5g saturated fat), 4mg cholesterol, 213mg sodium, 31g carbohydrate, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Light Lemon Pie

Total Time

Makes

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