Light Lemon Pie
Yield: 8 servings
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- * 1 package (.3 ounces) sugar-free lemon gelatin
- * 1/2 cup boiling water
- * 3/4 cup cold water
- * Sugar substitute equivalent to 3 tablespoons plus 1 teaspoon sugar
- * 1 cup (8 ounces) 1% cottage cheese
- * 1 carton (8 ounces) frozen reduced-fat Cool Whip
Instructions:In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set.
In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping.
Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.