Light Lemon Pie

• crust
• sheets graham crackers10
• reduced-calorie stick margarine, melted↗1⁄3 cup
• Filling
• sugar-free lemon gelatin↗1 package
• boiling water1⁄2 cup
• cold water1⁄2 cup
• Splenda granular↗3 tablespoons
• low fat cottage cheese↗1 cup
• sugar-free whipped topping1 carton
• Garnish
• strawberry all-fruit spread↗1⁄2 cup
• large strawberries↗8

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a blender or food processor container, crumble the graham crackers and process until crumb consistency, gladly add in the melted margarine and continue processing until combined.

3. 3

   Press the mixture into a 9-inch pie plate and bake in preheated oven for 5 to 8 minutes; allow to cool completely before adding the filling.

4. 4

   In a small mixing bowl, combine the boiling water and stir the gelatin for 3 to 4 minutes or until dissolved.

5. 5

   Add enough ice cubes to the cold water so that the water measures 3/4 cup, add to the gelatin mixture and continue to stir until ice is melted and the gelatin thickens.

6. 6

   In blender container, combine the cottage cheese with Splenda granular and process until smooth, scraping sides of container as needed; add in the thickened gelatin and process lightly to combine well.

7. 7

   Gently fold the whipped topping into the cottage cheese mixture, combining well; pour into cooled crust and place in refrigerator to chill for at least 4 hours before serving.

8. 8

   To serve, cut the pie into 8 equal slice, place on plate, warm the spreadable fruit and drizzle a few tablespoons over each slice of pie.

9. 9

   Make strawberry fans by cutting from tip to stem 3 to 4 times depending on size of strawberries, without cutting completely through the stem, fan the strawberries and place on plate with pie slices.