This zesty dessert recipe is surprisingly low in fat. But with a graham cracker crust, it’s no surprise that everyone wants seconds!
3 oz reduced-fat cinnamon graham crackers
2 tbsp light brown sugar
5 tbsp Smart Balance® Blended Butter Sticks, melted
(2) 6 oz containers fat-free lemon yogurt
1 tbsp fresh lemon juice
1/2 tsp lemon zest
1 2/3 cups fat-free whipped topping
Position rack in middle of oven. Preheat oven to 350ºF.
Place graham crackers and light brown sugar in a food processor and process into crumbs. Spoon crumbs into a small bowl; add melted butter and use fingers to combine into a coarse meal. Distribute crumbs evenly on bottom and up sides of a 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 10 to 12 minutes. Remove from oven and let cool.
Meanwhile, in a large bowl, combine remaining ingredients. Fill pie crust and chill until ready to serve, about 3 to 4 hours.
Nutrition per serving
Saturated Fat 2g
Mono Fat 2g
Poly Fat 1g
Trans Fatty Acid 0g
Dietary Fiber 0g
Total Sugars 13g