Lemon meringue pie is one of my favorite desserts, and this yummy, sweet-tart version is so good that no one will suspect that it’s light.
—FRANCES VANFOSSAN WARREN, MI
PREP: 20 MIN. + CHILLING • MAKES: 8 SERVINGS
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free lemon gelatin
2 1/3 cups water
1/3 cup lemon juice
1 reduced-fat graham cracker crust (8 inches)
1 1/2 cups reduced-fat whipped topping
1. In a small saucepan, combine pudding mix and gelatin. Add water and lemon juice; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
2. Remove from the heat; cool slightly. Pour into crust. Cover and refrigerate for 6 hours or overnight. Spread with whipped topping.
PER SERVING 1 piece equals 146 cal., 5 g fat (3 g sat. fat), 0 chol., 174 mg sodium, 22 g carb., trace fiber, 2 g pro. Diabetic Exchanges: 1 1/2 starch, 1 fat.