1 recipe Light Gram Cracker Crust
½ cup skim milk
1 packet unflavored gelatin
1 egg plus 2 whites well beaten
½ cup fresh lemon juice
1/3 cup sugar
2 teaspoons grated lemon peel
2 cups fat free frozen whipped topping, thawed cool whip free, etc.
8 ounces vanilla flavored nonfat yogurt
½ teaspoon vanilla extract
Prepare Graham Cracker Crust according to directions using an 8 or 9-inch square baking dish. Remove crust from oven and allow to cool before filling.
Pour skim milk into a small saucepan. Sprinkle gelatin over milk and allow gelatin to soften 3 to 4 minutes. Stirring frequently, cook milk over low heat, 2 to 3 minutes until gelatin has dissolved or microwave on high for 40 seconds.
Combine egg and egg whites with lemon juice, sugar and lemon peel in heavy sauce pan and cook over medium low heat stirring constantly until mixture is thickened enough to coat the back of a spoon.
Remove lemon mixture from heat and stir in gelatin milk and vanilla. Cover and refrigerate 30 minutes or until mixture is completely cooled and begins to set.
Gently fold whipped topping and yogurt into lemon gelatin mixture until combined. Pour into prepared cooled crust cover and refrigerate 1 hour or until firm. To serve cut into 12 pieces
Yield 9 servings each at approximately 150 calories; 2.0 grams total fat; 21 milligrams cholesterol; 26 grams total carbohydrate; 6.7 milligrams protein; 138 milligrams sodium
Compare high fat version at 270 calories and 9 grams total fat vs. 150 calories and 2 grams total fat
LIGHT GRAHAM CRACKER CRUST
1. Preheat oven to 375º F. Combine crumbs, sugar and melted margarine in the bottom of 9-inch square baking dish. Pat crust evenly over bottom of pan. Bake crust for 8 minutes, remove from oven and set aside to cool.
Yield: 10 servings at approximately 70 calories each; 1.8 grams total fat; 1 gram saturated fat; 4 milligrams cholesterol; 13.5 grams carbohydrate; 0.4 gram dietary fiber; 1 gram protein; 106 milligrams sodium.