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Fluffy Pie

Prep time: N/a | Difficulty: medium | Serves: 8

N/a

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Nutritional information per serving (1/8 of recipe)

Fat

2.1g 

Saturated

1.5g 

Carbohydrate

31g 

Protein

3g 

Calories

169kcals 

Ingredients

  • 3-4 Tablespoons honey
  • 5 sheets of low-fat honey graham crackers (put in plastic bag and crush with a spoon, makes 1 cup (125g) of crumbs)
  • 1/2 cup (113ml) boiling water
  • 1 small package lemon gelatin (or strawberry, cherry)
  • 1¾ cups (440g) nonfat lemon yogurt (or strawberry, cherry)
  • 1½ cups (360ml) nonfat whipped topping

Method

  1. Preheat oven to 350°F (176°C).
  2. Make crust by mixing together the honey with the graham crackers crumbs. Press into the bottom of a 9 ½ “pie pan prepared with nonstick cooking spray. Bake for 7 minutes. (Honey browns quickly… do not overbake.) Cool before filling.
  3. To make the filling, place the boiling water in a large bowl. Sprinkle the gelatin over the water and whisk for 3 minutes or until gelatin is completely dissolved. Set mixture aside for 20 minutes or until it has cooled to room temperature.
  4. When the gelatin is cooled, whisk in the yogurt. Chill for 10 minutes. Stir the mixture, it should be the consistency of pudding.
  5. When the gelatin mixture has reached the proper consistency, stir it well. Gently fold in the whipped topping. Spoon the mixture into the pie shell. Chill for at least 3 hours before cutting.
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