Ingredients for Lemon Yogurt Cream Pie
- Unflavored Gelatin
- 1/4 cup cold water
- Granulated Sugar
- 1/4 cup fresh lemon juice
- Fat Free Lemon Yogurt
- 1 tablespoon lemon zest
- 1 cup whipped topping (Cool Whip or similar)
- Reduced Fat Graham Cracker Crust
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Yogurt Cream Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Yogurt Cream Pie
- In a microwave-safe bowl, sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup cold water. Let stand for 1 minute to bloom.
- Microwave, uncovered, on high for 20 seconds. Stir until completely dissolved.
- Stir in 1/4 cup sugar substitute (such as Splenda or Equal) and 1/4 cup fresh lemon juice.
- Add 2 cups plain Greek yogurt and 1 tablespoon lemon zest. Mix until smooth and well combined.
- Gently fold in 1 cup whipped topping (such as Cool Whip).
- Pour the filling into your prepared pie crust (9-inch).
- Cover the pie and refrigerate for at least 8 hours, or preferably overnight, to allow the filling to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
56g
Fat
21g
Carbs
5g