1 pkg (4-serving size) lemon sugar-free instant pudding mix
1 brick (8-oz) lite cream cheese, softened
1 cup cold 1% or fat-free milk
2 tsp grated lemon peel
2 cups thawed sugar-free whipped topping, divided
1 9-inch graham cracker pie crust
1 cup fresh berries (I prefer blueberries but that is your choice)
In a large mixing bowl, using a wire whisk, beat the pudding mix, cream cheese, milk, and lemon peel until well blended. Gently fold in 1 cup of the whipped topping and spoon the mixture into the crust. Spread the remaining whipping topping over the filling.
Refrigerate pie for around 4 hours or until firm. Just before serving, top with the fresh berries.
Keep leftovers refrigerated.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.