from Maureen
| 12 | 2 1/2 inch graham cracker squares |
| 4 tsp | cold reduced-calorie margarine |
| 1 envelope | (4 - 1/2 cup servings) sugar-free lemon-flavored gelatin mix |
| 1/2 cup | boiling water |
| 1 envelope | (4 - 1/2 cup servings) reduced-calorie instant vanilla pudding mix |
| 2 cups | Aspartame-sweetened lemon nonfat yogurt |
| 1 cup | skim milk |
| 1 cup | nonfat plain yogurt |
| Preheat oven to 350. Spray 9" pie plate with
non-stick cooking spray. In food processor or blender, process the
crackers until finely crumbled. Add the margarine. Process until evenly
moistened. Press the crumb mixture evenly onto the bottom and part way up
the sides of the pie plate. Bake until browned, 6-8 minutes. Cool
completely. In small bowl, combine the gelatin mix and water. Stir until the gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly. In a large bow, with an electric mixer set at medium speed, beat together the pudding mix, 1 cup of the lemon yogurt, milk and plain yogurt. Add the gelatin mixture and stir until thoroughly combined. Pour into the cooked pie crust, refrigerate covered until firm. Cut into 8 wedges. Top each wedge with 2 tbl of the remaining lemon yogurt. 8 servings 122 calories per serving |
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