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Prep Time: 8 Minutes Cook Time: 480 Minutes |
Ready In: 488 Minutes Servings: 4 |
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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. Ingredients:
12 graham cracker squares (2 1/2-inch squares) |
4 teaspoons reduced-calorie margarine, cold |
3 ounces sugar-free lemon gelatin (four 1/2-cup serving package) |
1/2 cup boiling water |
3 1/3 ounces sugar-free instant vanilla pudding mix, divided (four 1/2-cup serving package) |
2 cups fat-free lemon yogurt (divided) |
1 cup skim milk |
1 cup plain nonfat yogurt |
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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