Makes 9 servings
1 cup graham cracker crumbs
1-3/4 cups Splenda
2 Tblsp butter
2 cups plain nonfat yogurt
1/3 cup lemon juice
Zest of 1 lemon
1/2 teasp lemon extract
1 cup light whipped topping
Spray an 8 inch square baking pan with cooking spray and set aside.
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of the sweetener and the butter or margarine until crumbly. Press the mixture evenly into the bottom of the prepared pan.
In a large bowl, whisk together the yogurt, the remaining sweetener, the lemon juice, lemon zest, and lemon extract. Gently fold in the whipped topping. Pour into the crust and smooth the top.
Cover the pan and place in freezer for at least 4 hours.
Before serving allow to stand at room temperature for 10 minutes. Cut into 9 portions using a heated sharp knife.
115 cals
15g carb/6g sugars
4.5g fat
Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read. Groucho Marx
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