Frozen Lemonade Pie

4:37 PM

Frozen Lemonade Pie

This was a different kind of treat. I found it Diabetes Self-Management magazine. My recipe was modified but I will include the original ingredients in brackets. The pie was refreshing and easy to make. It reminded me of Panera's frozen lemonade, which I love.

Love graham cracker crusts.

Before going in the freezer.

I didn't include the lemon peel, mostly because I forgot to buy lemons while grocery shopping. I also chose to include the food coloring, as the filling is very light and more toward white without it.

1 cup graham cracker crumbs (about 7 1/2 crackers, crushed)
11 cup plus 2 tablespoons sugar, divided [sugar substitute]
1 tablespoon margarine, melted
1 tablespoon canola oil
2 tablespoons egg white
2 cups plain nonfat yogurt
1 cup whipped topping [reduced fat whipped topping]
6 tablespoons lemon juice (2 medium lemons)
Grated peel of 1 lemon
1/2 teaspoon lemon extract
2 to 3 drops yellow food coloring (option)
*Any ingredient with [brackets] is the original ingredient I modified from the magazine.

1. Preheat oven to 350F. Lightly coat 9 inch pie plate with non stick cooking spray.
2. To make crust, combine graham cracker crumbs, 2 tablespoons sugar, margarine, and oil in medium bowl. Add egg white and stir well.
3. Pour crumb mixture into prepared pie plate. Press down on crumbs until bottom and side of pie plate are coated.
4. Bake 8 to 10 minutes. Cool completely.
5. To make filling, stir remaining 1 cup sugar, yogurt, whipped topping, grated lemon peel, lemon juice, lemon extract, and food coloring
6. Let stand at room temperature 10 minutes before serving. Garnish with lemon peel strips.

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