Remember this is a dessert and should be treated as such. One piece per day. Great to take to meals to share with others. When asked to contribute to a meal always ask to take dessert. That way you know this is a dessert you can enjoy, too. The good thing about that is you aren't tempted to overindulge when sharing with others.
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.
*May substitute a sugar-free pastry crust.
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.
*May substitute a sugar-free pastry crust.
file photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.