Lemon Icebox Pie

By patch12

Ingredients
  • 1/2 cup water, heated to boiling

  • one 4-ounce box sugar free lemon gelatin

  • one 8-ounce container light sour cream

  • one 8-ounce container fat-free Cool Whip® non-dairy dessert topping

  • 1/4 cup lemon juice

  • yellow food coloring, a few drops (optional)

  • 1 low-fat graham cracker pie shell

Directions
  1. Dissolve gelatin in 1/2 cup boiling water. Let stand about five minutes.

  2. Add sour cream, half of the Cool Whip, lemon juice and, if desired, a few drops of yellow food coloring to the dissolved gelatin.

  3. Pour into pie shell. Chill in refrigerator until set.

  4. When ready to serve, spread remaining Cool Whip over pie.


Nutritional Facts

Servings
1
Portions
8
Serving size
1/8 pie
Ingredients
Preparation
Dissolve gelatin in 1/2 cup boiling water. Let stand about five minutes.
Add sour cream
half of the Cool Whip
lemon juice and
if desired
a few drops of yellow food coloring to the dissolved gelatin.
Pour into pie shell. Chill in refrigerator until set.
When ready to serve
spread remaining Cool Whip over pie.
Nutrients per serving
Calories
148
Protein
2 g
Carbohydrates
17 g
Fat
8 g
Cholesterol
11 mg
Sodium
153 mg
Potassium
66 mg
Phosphorus
58 mg
Calcium
30 mg
Fiber
0.7 g
Carbohydrate Choices
1
Helpful Hints
If desired you can freeze this pie and serve as a frozen dessert.

dessert

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