Lemon Cheesecake Pie

Lemon Cheesecake Pie

Total Time

20 minutes*

Servings

8
  • Low-Sodium

In a small saucepan stir together sugar and gelatin, then add 1 cup water. Cook and stir over low heat until gelatin dissolves. Cool completely.
In a large bowl stir together cream cheese, yogurt and gelatin mixture until smooth. Stir in vanilla. Pour mixture into pie shell. Cover and refrigerate 2 to 3 hours or until set. Cut pie into wedges, top with fresh fruit, and serve.

Ingredients

1/2
cup
sugar
1
(0.25-oz.)
pkg. unflavored gelatin
2
(8-oz.)
pkgs. cream cheese, softened
1
(6-oz.)
pkg. lemon yogurt
1
tsp.
vanilla extract
1
(9-oz.)
ready-to-fill graham cracker pie shell
2
cups
sliced fresh strawberries, raspberries or blueberries

Nutrition Information

Serving Size1
Calories438
Calories Fat257
Calories (fat) extra58
Total Fat28g
Total Fat (extra)44
Saturated Fat13g
Saturated Fat (extra)70
Cholesterol62mg
Cholesterol (extra)21
Sodium300mg
Sodium (extra)13
Potassium75mg
Carbohydrate39g
Carbohydrate (extra)13
Fiber0g
Fiber (extra)2
Sugars23g
Protein7g
Omega30g
Vitamin A701IU
Vitamin A (extra)14
Iron0mg
Iron (extra)5

What you need to make Lemon Cheesecake Pie

Select the ingredients to be added to the Other Items section of your shopping list, and click the Add ingredients button.

IngredientAdd/Remove
1/2 cup sugar
1 (0.25-oz.) pkg. unflavored gelatin
2 (8-oz.) pkgs. cream cheese, softened
1 (6-oz.) pkg. lemon yogurt
1 tsp. vanilla extract
1 (9-oz.) ready-to-fill graham cracker pie shell
2 cups sliced fresh strawberries, raspberries or blueberries

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