Recipe: Simple Lemon Pie (with sugar free filling using Jell-O and pudding mix)
Desserts - Pies and TartsSIMPLE LEMON PIE
1 (.8 ounce) package sugar-free cook-and-serve vanilla pudding mix
1 (.3 ounce) package sugar-free lemon gelatin
2 1/3 cups water
1/3 cup lemon juice
1 reduced-fat graham cracker crust (8 inches)
1 1/2 cups reduced-fat whipped topping
In a small saucepan, combine pudding mix and gelatin. Add water and lemon juice; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
Remove from the heat; cool slightly. Pour into crust.
Cover and refrigerate for 3 hours or until set.
Spread with whipped topping.
Makes 8 servings
NUTRITION FACTS: 1 piece equals: 146 calories, 5 g fat (3 g saturated fat), 0 cholesterol, 174 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein
DIABETIC EXCHANGES: 1 starch, 1 fat, 1/2 fruit
Frances VanFossan, Warren, Michigan
Source: Taste of Home magazine, March 2008
1 (.8 ounce) package sugar-free cook-and-serve vanilla pudding mix
1 (.3 ounce) package sugar-free lemon gelatin
2 1/3 cups water
1/3 cup lemon juice
1 reduced-fat graham cracker crust (8 inches)
1 1/2 cups reduced-fat whipped topping
In a small saucepan, combine pudding mix and gelatin. Add water and lemon juice; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
Remove from the heat; cool slightly. Pour into crust.
Cover and refrigerate for 3 hours or until set.
Spread with whipped topping.
Makes 8 servings
NUTRITION FACTS: 1 piece equals: 146 calories, 5 g fat (3 g saturated fat), 0 cholesterol, 174 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein
DIABETIC EXCHANGES: 1 starch, 1 fat, 1/2 fruit
Frances VanFossan, Warren, Michigan
Source: Taste of Home magazine, March 2008
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