Wednesday, January 9, 2013


1 reduced-fat graham cracker pie crust
1 pkg (4-serving size) sugar-free strawberry jello
1/4 cup water
1 carton (8-oz) reduced-fat frozen whipped topping, thawed
2 cartons (6-oz each) fat-free strawberry yogurt
8 large fresh strawberries for garnish, if desired

In a glass microwave safe measuring cup, heat the water to boiling in the microwave.

In a large glass mixing bowl combine the gelatin and the boiling water. Using a wire whisk, stir until gelatin is completely dissolved. Again, using the whisk, stir in the two cartons of yogurt. Gently fold in the whipped topping until blended.

Using a silicone spatula, transfer the mixture into the crust, spreading evenly. Cover and refrigerate for at least 2 hours to set.

To serve, cut pie into 8 slices. Top each slice with a fresh strawberry you have cut to fan out, if desired.
Approximately 5 WW pts per serving.

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