LEMONY YOGURT PIE [LOW-FAT]

LEMONY YOGURT PIE [LOW-FAT] image

Provided by Carol Parkhurst @mscarole

Categories Pies

Number Of Ingredients 13

- crust:
2 cup(s) graham crackers, crushed
1/4 cup(s) sugar
1/2 cup(s) butter, melted
- filling:
1 package(s) lemon jello, sugar free
1/4 cup(s) boiling water
2 - containers 'light' lemon yogurt [6oz.]
8 ounce(s) fat-free cool whip, thawed
8 - inch pie plate
1 teaspoon(s) lemon extract, optional
- or
1 teaspoon(s) lemon juice, optional

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.