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–+ servings

Low Calorie Lemony Cheesecake Yogurt Pie

Low Calorie Lemony Cheesecake Yogurt Pie

Ingredients
  

Ingredients for Crust:

  • 1 cup + 2 tablespoons graham cracker crumbs, see shopping tips and prep tips to make your own crumbs
  • 2 tablespoons reduced-fat butter or Smart Balance light, melted
  • 1 tablespoon water

Ingredients for Pie:

  • ½ cup fresh squeezed lemon juice
  • 1½ teaspoons gelatin
  • 1 (8 oz.) package ⅓ less fat cream cheese
  • 1 cup non-fat plain Greek yogurt, I used  Chobani (my favorite)
  • ½ cup sugar
  • 2 package Stevia
  • 1 teaspoon graham cracker crumbs for topping

Instructions
 

  • To make crust: Preheat oven to 350 degrees. Coat a 9-inch square or round pan with cooking spray. In a medium bowl, combine graham cracker crumbs, butter, and water. Mix well to coat all crumb. Set aside 1 teaspoon for topping. Press the rest of the crumbs into bottom of prepared pan.Bake 10 minutes. Remove from oven and let crust cool before filling. Or to cool quicker: Place in freezer for 10 minutes to cool or refrigerate crust for 30 minutes before adding filling.
  • To make filling: In a small bowl combine 2 tablespoons of lemon juice with gelatin and stir. Next, warm remaining 6 tablespoons of lemon juice for 30 seconds in microwave (to dissolve gelatin; don’t let it boil) and quickly mix well to dissolve the gelatin.
  • In a freestanding mixer or large bowl with a hand mixer, combine cream cheese, sugar and Stevia. Blend well. Mix in yogurt until completely blended. Stir in lemon juice and mix well. Pour into cooled graham cracker crust. Sprinkle the top with 1 teaspoon remaining graham cracker crumbs.
  • Chill pie in the refrigerator for at least 4 hours or overnight, before serving. This dessert freezes well too.

Nutrition

Serving: 1sliceCalories: 112kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 10mgSodium: 117mgSugar: 12gBlue Smart Points: 5Green Smart Points: 5Plus Points: 3