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No-Bake Lemon Strawberry Pie |
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Serves: 12 Print this RecipeAlthough I do not usually contaminate dessert with diet concerns, this easy yogurt cream pie tempts me to do so. It has a thimbleful of fat (less than 3 grams) and less sugar than a lollipop; plus it packs 5 grams of protein in every slice. But that’s not why you should try it; make it for the bright lemon flavor and the lighter-than-air texture. 1 (3-ounce) box lemon jello 3/4 cup boiling water 3 (6-ounce) containers vanilla lowfat yogurt (2 1/4 cups total) 1/4 teaspoon peppermint extract 1 prepared 9-inch graham cracker or other cookie pie shell (about 6 ounces) 12 large strawberries, greens trimmed, halved lengthwise Dissolve the gelatin in the boiling water in a bowl, stirring until the mixture is completely clear. Add 1/2 cup to the yogurt and mint extract, stirring until completely combined. Pour into the crust, cover with plastic wrap, and chill until firm, at least 2 hours. Arrange the strawberry halves, cut-sides down, over the top of the pie. Warm the remaining gelatin in a microwave until fluid and brush over the strawberries. Refrigerate until ready to serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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