Simple. Fast. Delicious!
1 reduced fat graham cracker crust
1 (6 ounce) package sugar-free gelatin (any flavor).
1/4 cup boiling water (Don’t use any more than this or the pie won’t set.)
1 (8 ounce) container fat-free whipped topping
1 (6 ounce) light nonfat yogurt (same flavor as JELL-O)
In a large bowl, dissolve gelatin in boiling water. (Make sure the powder completely dissolves.)
Stir in yogurt with wire whisk.
Spread in crust.
Refrigerate for at least 2 hours.
Our favorite is raspberry! We use a chocolate pie crust with raspberry JELL-O and raspberry yogurt. We’re watching carbs, and the chocolate actually has less than the graham cracker – only by 1 or 2, but that’s good enough for me! Experiment with different flavors. *If you make a key lime version, use 2 (6 ounce) containers of key lime light nonfat yogurt. Otherwise the flavor will be too mellow.
Serves 8. One serving = 3 WW points.