LEMON BERRY PIE

Lemon Berry Pie image

This refreshing dessert makes a beautiful presentation and tastes delicious! To cut a few calories, I use Splenda sugar substitute instead of sugar when preparing the cream cheese layer. --Ann Flores of Seneca, Kansas

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 ounces reduced-fat cream cheese
1 tablespoon plus 1 cup cold fat-free milk
1 tablespoon sugar
1 tablespoon lemon juice
2 teaspoons grated lemon zest
2-1/4 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (9 inches)
1 pint fresh strawberries
1 package (3.4 ounces) instant lemon pudding mix

Steps:

In a small bowl, combine the cream cheese, 1 tablespoon milk and sugar until blended. Add lemon juice and zest; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture., In a bowl, place the remaining milk; whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon over strawberries. Cover and refrigerate for at least 2 hours. Garnish with remaining whipped topping and reserved strawberries.

Nutrition Facts : Calories 260 calories, Fat 9g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 330mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 4g protein.

*** Explore more Lemon Berry Pie Recipes »

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