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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I have not tried this pie. I'm posting this for safe keeping. My family and friends love this luscious no bake dessert that sets up in the refrigerator. Diabetic Exchanges: 2 starch and fats. Note: This recipe was tested with Splenda. Ingredients:
1 ounce unflavored gelatin (1 envelope) |
1/3 cup water |
1/4 cup lemon juice |
3 ounces reduced-fat cream cheese, cubed |
1 cup nonfat dry milk powder |
sugar substitute equivalent to 2 tablespoons sugar |
8 ounces frozen light whipped topping, thawed |
5 tablespoons chopped pecans, toasted, divided |
9 inches reduced fat graham cracker crust |
2 tablespoons fat free caramel ice cream topping |
Directions:
1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Bring to a boil, stirring until gelatin is completely dissolved. Cool slightly. In a blender or food processor, combine the lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Add milk powder and sugar substitute; cover and process for 1 minute.
2. Transfer to a large bowl; fold in the whipped topping. Stir in 3 tablespoons of pecans. Pour into crust. Sprinkle with remaining pecans. Drizzle with caramel topping. Cover and refrigerate for 2-3 hours or until set.
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