Lemony Yogurt Pie Low Fat Recipes

Steps:

• 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 zest; 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.

Steps:

• Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
• Freeze 4 hours or until firm.
• Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.

Steps:

• Cook all ingredients in double boiler until thickened.
• Pour into pie shell.
• Top with meringue which has been beaten stiff.
• Bake 450F for 15 minutes or until golden brown.

Steps:

• 1. Mix together the graham cracker crumbs, butter and sugar until well mixed.
• 2. Press into the bottom of the bottom of pie plate; refrigerate about 10 minutes.
• 3. Whisk the Jello into the boiling water until dissolved; about 2 minutes. Let cool.
• 4. Whisk the yogurt into the Jello; then whisk in the Cool whip thoroughly. [make sure the Jello is mixed in good].
• 5. Pour into crust and refrigerate at least 2/3 hours.
• 6, May be topped with a dollop of Cool Whip when serving.
• 7. NOTE: This may be made with other flavored Jellos, as long as you use the same flavored yogurts. [like lime, raspberry, strawberry, orange] - I've tried them all. Also, you may use a graham craker crust instead of making your own. I always have graham craxkers on hand.