No one will guess this creamy pie is so low in fat!

Ingredients:
1 cup reduced fat graham cracker crumbs (about 16 squares)
1/4 cup margarine, melted
1 package (.8 ounces) sugar free cook and serve vanilla pudding mix
2 cups water, divided
1 package (.3 ounce) sugar-free lemon gelatin
1 can (8-1/4 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) light frozen whipped topping, thawed
Sliced lemon and strawberries and fresh mint, optional

Directions:
Combine graham cracker crumbs and margarine; press onto the bottom and up the sides of a 9-inch pie plate. Bake at 350 degrees for 8-10 minutes or until set and lightly browned; cool on a wire rack.

In a saucepan, combine pudding and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes; cool.

In another saucepan, bring remaining water to a boil. Add gelatin; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely. Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired.

Nutritional Analysis per serving (without garnish): 189 calories, 139mg. Sodium, trace cholesterol, 21g carbohydrate, 2g Protein, 9g Fat, 1g Fiber
Diabetic Exchange: 2 fat, 1 starch

See also:
Light Frozen Lemon Pie
Lemon Poppy Seed Cake
Pineapple Salsa
Orange-Pineapple Smoothie
Lemon Tea Slush

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