Low fat lemon pudding pie is quick and easy to prepare. You don't need to bake anything, just refrigerate the pie until you're ready to eat it--if you can wait that long. I like to top my pie with mandarin oranges and kiwi. Lemon zest in the mix sharpens the pie's lemon flavor.
- 8-ounce package fat-free cream cheese
- 1 1/2 cups fat free milk
- 1 3.4-ounce package Lemon-flavored Instant Pudding and Pie Filling
- 1 tbsp lemon zest
- 1 reduced fat graham cracker pie crust
- 4-ounces canned mandarin orange segments, drained
Using an electric mixer, whisk cream cheese until soft and creamy. Add milk, pudding and pie mix, and lemon zest. Mix until smooth. Empty lemon filling into prepared pie crust. Put mandarin orange segments around the edge. Refrigerate until ready to serve.
Per Serving: Calories 191, Calories from Fat 35, Total Fat 3.9g (sat 0.9g), Cholesterol 3mg, Sodium 430mg, Carbohydrate 32.1g, Fiber 0.1g, Protein 6.8g