LEMON YOGURT CREAM PIE
Creamy lemon yogurt and grated lemon zest provide the lively flavor in this tempting dessert. It's handy to make the night before you need it. -Susan Kostecke, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon zest; mix well. Fold in whipped topping; spoon into crust. , Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired.
Nutrition Facts : Calories 226 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 130mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
NO-BAKE YOGURT AND COOL WHIP PIE
Steps:
- Cover and refrigerate any leftover pie, or freeze for later.
Nutrition Facts : Calories 277 kcal, Carbohydrate 36 g, Cholesterol 1 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, Sodium 152 mg, Sugar 25 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g
SOUR CREAM-LEMON PIE
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe-now it's my husband's favorite. -Martha Sorensen, Fallon, Nevada
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
Nutrition Facts : Calories 437 calories, Fat 26g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 197mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON YOGURT CREAM PIE
This recipe was found in the 2006 Taste of Home cookbook, Everyday Light Meals. Preparation time does not include the 8 hours needed for the filled pie to chill.
Provided by Sydney Mike
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, sprinkle gelatin over cold water & let stand for 1 minute before microwaving, uncovered, on high for 20 seconds.
- Stir in sugar substitute & lemon juice, then add yogurt & lemon zestl, mixing well.
- Fold in whipped topping, then spoon this filling into the crust.
- Cover & refrigerate for 8 hours or overnight before serving.
Nutrition Facts : Calories 132.9, Fat 6.8, SaturatedFat 4.2, Cholesterol 23.6, Sodium 66.2, Carbohydrate 16, Fiber 0.1, Sugar 14.2, Protein 3.4
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- Preheat oven to 375 degrees. Combine crust ingredients in a small bowl, then press into a pie plate or springform pan, pressing up the sides. Bake for about 8-10 minutes or until it begins to turn golden brown. Remove from oven and let cool.
- Meanwhile, whisk together sugar, cornstarch, flour and salt in a saucepan. Whisk in water and mix until smooth. Bring the mixture to a bubble over medium-high heat, whisking constantly until it thickens.
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