Ingredientes para Light Lemon Pie
- 1 ½ cups graham cracker crumbs
- Reduced Calorie Stick Margarine
- Sugar Free Lemon Gelatin
- ½ cup boiling water
- ¾ cup ice water
- ¼ cup Splenda granular sweetener
- Low Fat Cottage Cheese
- Sugar Free Whipped Topping
- Strawberry All Fruit Spread
- Strawberries
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Cómo preparar Light Lemon Pie
- Preheat oven to 350°F (175°C).
- In a food processor, combine 1 ½ cups graham cracker crumbs and ¼ cup melted margarine. Pulse until evenly moistened.
- Press the mixture firmly into a 9-inch pie plate. Bake for 5-8 minutes, or until lightly golden.
- Let the crust cool completely before adding the filling.
- In a small bowl, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over ½ cup boiling water. Stir until completely dissolved.
- Add ¾ cup ice water to the gelatin mixture and stir until the ice melts and the gelatin begins to thicken.
- In a blender, combine 16 ounces (2 cups) of cottage cheese, and 1/4 cup Splenda granular sweetener. Blend until completely smooth, scraping down the sides as needed.
- Add the thickened gelatin to the cottage cheese mixture and blend briefly to combine.
- Gently fold in 1 (8 ounce) container of whipped topping until just combined.
- Pour the filling into the cooled crust and refrigerate for at least 4 hours, or preferably overnight.
- To serve, cut the pie into 8 slices. Warm your favorite spreadable fruit topping (such as sugar-free apricot or strawberry spread) and drizzle a few tablespoons over each slice. Optional: Garnish with fresh berries or a dusting of powdered sugar substitute.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
25g
Fat
6g
Carbs
5g
