| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Low-fat graham cracker crumbs |
| 1 |
tb |
Oil |
| 4 |
oz |
Fat-free cream cheese; softened |
| 1 |
tb |
Skim milk |
| 1 |
tb |
Granulated sugar |
| 2 |
ts |
Lemon peel; grated |
| 1 |
tb |
Lemon juice, bottled |
| 8 |
oz |
Cool Whip® Free; thawed |
| 1 |
c |
Frozen strawberries; sliced |
| 2 |
c |
Skim milk |
| 6 |
oz |
Fat-free lemon pudding |
INSTRUCTIONS
CRUST
FILLING
Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare
filling, combine cream cheese, 1 tablespoon milk, sugar, lemon peel, lemon
juice, and 1 1/2 cups whipped topping. Spread evenly onto bottom of
prebaked crust. Press strawberry halves into cream cheese layer; set aside.
Meanwhile, pour remaining milk in a mixing bowl. Add lemon pudding mixes.
beat with a wire whisk 1 minute. Gently stir in 1 cup whipped topping.
Spoon over strawberries in crust. Refrigerate 4 hours or until set.
Posted to Digest eat-lf.v096.n146
Date: Sun, 8 Sep 1996 18:45:50 -0500
From: matejka@bga.com (Anita A. Matejka)
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”