Frozen Lemon Yogurt Pie
I created this while visiting Barb in the swimming pool at our local health center. I had to rush home to try the idea out before going to work. Am I ever glad I did.
3 cups Dannon plain fat-free yogurt
1 cup Cool Whip Free
2 (4-ounce) packages JELL-O sugar-free lemon gelatin
1 (6-ounce) Keebler shortbread piecrust
In a large bowl, combine yogurt and Cool Whip Free. Add dry gelatins. Mix well using wire whisk. Pour mixture into piecrust. Cover and freeze for at least 4 hours. Remove from freezer 30 minutes before serving. Cut into 8 pieces.
HINT: If you like your lemon a little sweeter, add sugar substitute to equal 2 teaspoons sugar when blending in dry gelatin
Each serving equals:
HE: 1/2 Skim Milk, 1/2 Bread, 3/4 Slider, 14 Optional Calories
226 Calories, 6 gm Fat, 5 gm Protein, 38 gm Carbohydrate, 261 mg Sodium, 91 mg Calcium, 2 gm Fiber
DIABETIC: 1 Starch, 1 Fat, 1/2 Skim Milk
Best of Healthy Exchanges Food Newsletter Cookbook
Joanna M Lund