[RaCina]

1 cup graham cracker crumbs (about 16 squares crushed)
1 1/2 cups plus 2 tablespoons Splenda granulated sweetener
1 tablespoon margarine, melted
1 tablespoon canola oil
2 tablespoons egg white
2 cups fat-free plain yogurt
Juice of 2 medium lemons (about 6 tablespoons)
Zest of 1 lemon, grated
1/2 teaspoon lemon extract
1 cup Light Cool Whip
2 to 3 drops yellow food coloring
Zest of 1 lemon, ribboned for garnish (optional).


1. Preheat oven to 350°F. Lightly coat a 9-inch pie pan with nonstick cooking spray.
2. To make the crust, mix together or process in a food processor crumbs, 2 tablespoons sugar substitute, butter and oil. Add egg white and stir well, or pulse again.
3. Pour crumb mixture into pie plate. With your fingers, the back of a spoon or with a sheet of plastic wrap, press down on the crumbs until they coat the bottom and sides of the pie plate.
4. Bake 8 to 10 minutes. Cool completely.
5. To make the filling, stir together yogurt, lemon juice, grated zest, extract, whipped topping and food coloring if using. Pour filling into the cooled crust and smooth the top. Lightly cover with plastic wrap and place in the freezer for 4 hours, or until frozen.
6. To serve, garnish with ribboned lemon zest, and let thaw for 10 minutes before cutting.

Makes 8 Servings
Calories 160
Fat 5 grams
Carbohydrate 23 gms
Sugar 11 grams
Protein 5 grams
Cholesterol 10 grams
Sodium 150 grams

I saw this recipe, looked good a nice summertime dessert, not to high in Calories and Carbs and some protein to boot!

[Kenyar]

anything with the word "pie" in it gets the thumbs up from me

[MsVickie]

Thanks for sharing this. I have had this before and it is great! I must say I had the real sugar kind however. I cant have splenda. Sad huh. I didnt take but a bite but it was marvelous. Thanks for sharing your recipies as always honey.

[Perfesser]

I see you use the two tablespoons of Splenda in step 2, but where does the 1-1/2 cups go?

CT