Light Lemon Pie

Whenever we have company over, I feel like I need to serve some type of desert for dinner. Since on my healthy eating quest that started in January, I have been looking for lighter desert recipes. I really should try these ahead of time in case they don't turn out well because you just never know but luckily our guests don't mind being my guinea pigs! 


So I came across a Light Lemon Pie recipe (but forgot to save the site for the original - oops!). Like always I made a few changes to it. It turned out DELICIOUS! My Mom even said that it tasted like my Grandmother's Lemon Ice Box Pie. Wow, what a compliment! Seriously, you'd never guess this was a light recipe by tasting it!


Ok, let's get cooking..... 


You will need:
1 Light, Fat Free Graham Cracker Pie Crust
9 oz can of fat free condensed milk
1 egg
1/2 cup of lemon juice
1 TBSP of lemon zest
1 tsp of vanilla extract


Instructions:
1. Preheat oven to 350 degrees.
2. In your food processor, combine the condensed milk, egg, lemon juice, lemon zest, and vanilla and process until combined and smooth and creamy. 
3. Pour mixture into your pie crust and bake for 15 minutes. 
4. Let it cool completely then refrigerate overnight. 


Yum-o! 


Nutritional Info:
10 servings
calories 200
carbohydrates 28
fat 6


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