Delight your family with this cool and creamy Lemon Cream Tart dessert. No one will guess that it's low in fat!
16 fat free raspberry fruit chewy cookies (such as Newton's)
2 4-serving size packages Jell-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin
1 cup cold water
1 cup boiling water
1 cup vanilla nonfat frozen yogurt
1-1/2 cup thawed whipped topping, divided
1 tablespoon grated lemon peel
1/2 cup fresh raspberries
Stand cookies, filling-side down, along inside of greased 9-inch springform pan. Set aside.
Dissolve gelatin in 1 cup boiling water. Stir in 1 cup cold water. Refrigerate until slightly thickened.
Place frozen yogurt in blender container; cover. Blend until smooth. Gradually add gelatin mixture, blending until smooth. Blend gelatin mixture, 1 cup of the whipped topping and lemon peel in large bowl. Spread mixture into prepared pan. Refrigerate 2 hours or until firm. Garnish with remaining whipped topping and raspberries.
Storage: Once thawed, refrigerate whipped topping for up to 2 weeks or refreeze.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 160; Total Fat: 2g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 240mg; Carbohydrates: 30g; Fiber: 1g; Protein: 6g; Sugars: 18g
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