Luscious Lemon Pie Ww

“A nice, light dessert from my favorites. For buffet, I used mini phyllo dough shells (22.5 calories, 1 g fat), filling with 2 teaspoons of pudding-gelatin mixture. Makes about 60. From Weight Watchers' "Simply the Best". Cooking time includes 8 hours refrigerator time.”
READY IN:
8hrs 8mins
SERVES:
8
YIELD:
60 mini tea-cake cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray.
  2. In food processor or blender, process crackers until finely crumbled.
  3. Add margarine; process until evenly moistened.
  4. Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.
  5. In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.
  6. In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt.
  7. Add gelatin mixture and stir until thoroughly combined.
  8. Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours.
  9. Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.

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