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Date Posted: 06:45:35 10/09/05 Sun
Author: Judy
Author Host/IP: NoHost / 71.115.111.253
Subject: Lemonade Pie

I got this where I work out. It came from "Light and Tasty" magazine. I didn't freeze it since it has cream cheese and sets well. I baked pecan pies yesterday and put one in the freezer. Since it's almost time to have pecans again, I thought I'd use some I have in the freezer!

FROSTY LEMONADE PIE

1 (8oz) fat-free cream cheese
1 tub sugar-free lemonade soft drink miz (Crystal Light)
1 cup cold fat-free milk
1 package (1 oz) sugar-free instant vanilla pudding mix
1 carton (8 oz) frozen fat-free whipped topping, thawed
10 sugar-free lemon sandwich cookies, crushed
1 reduced fat graham cracker crust (8 in)

In a small mixing bowl, beat cream cheese and drink mix until smooth. In a bowl, whisk milk and pudding mix for 1 1/2 min. Mixture will be thick. Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping.

Set aside 3 tablespoons cookie crumbs. Fold remaining crumbs into cream cheese mixture. Spoon into crust. Sprinkle with reserved crumbs. Cover and freeze for 4-5 hours or until firm. Remove from the freezer 45 min. before serving. Serves 8.

1 piece=251 cal., 6 g. fat, 2 g. saturated fat, 3 mg. cholesterol, 457 sodium, 40 g. carbohydrates, 1 g. fiber, 7 g. protein
Diabetic Exchange: 2 1/2 starches, 1 fat

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