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Prep Time: 50 Minutes Cook Time: 180 Minutes |
Ready In: 230 Minutes Servings: 12 |
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This is a cool, smooth-textured, easy to prepare, refrigerator dessert. It's especially refreshing on a warm day, but my family likes it in the winter as well. Ingredients:
1 (3 ounce) package lemon gelatin |
1 1/2 tablespoons sugar |
1 cup boiling water |
1/4 cup cold water, plus |
2 tablespoons cold water (from tap w ice cube) |
2 tablespoons fresh lemon juice (1 lemon sufficient) |
1 (8 ounce) container lemon yogurt |
1 (8 ounce) container whipped topping (thawed) |
2 teaspoons grated lemon rind (optional) |
1 teaspoon lemon zest (see my recipe for this) |
1 (9 inch) graham cracker crust |
Directions:
1. In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
2. Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
3. Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).
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