Lemon Yogurt Cream Pie

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• Sugar substitute equivalent to 1/3 cup sugar
• 1/3 cup lemon juice
• 1 1/2 cups fat-free lemon yogurt
• 1 teaspoon grated lemon zest
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1 reduced-fat graham cracker crust (8 inches)
• Optional: Lemon slice and mint

1. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon zest; mix well. Fold in whipped topping; spoon into crust.
2. Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired.

unflavored gelatin, cold water, sugar substitute, lemon juice, lemon yogurt, lemon zest, frozen reducedfat whipped topping, graham cracker crust, lemon slice

Taken from www.tasteofhome.com/recipes/lemon-yogurt-cream-pie/ (may not work)