With the tangy citrus flavors of lemon and refreshing pineapple, no one will guess this creamy Lemon Pineapple Pie is so low in fat!
1 cup reduced fat graham cracker crumbs (about 16 squares)
1/4 cup melted butter or margarine
1 8-ounce package sugar free cook and serve vanilla pudding mix
2 cups water, divided
1 .3-ounce package sugar-free lemon gelatin
1 8-1/4 ounce can unsweetened crushed pineapple, well drained
1 8-ounce carton light frozen whipped topping, thawed
Sliced lemon and strawberries and fresh mint, optional
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 to 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.
Recipe makes 8 servings.
Serving size: 1 slice (without garnish)
Calories: 189; Total Fat: 9g; Cholesterol: trace; Sodium: 139mg; Carbohydrates: 21g; Fiber: 1g; Protein: 2g
Diabetic Exchange: 2 fat, 1 starch
You may also enjoy...
Share This Page