1 premade graham cracker crumb pie crust
1 package (8 oz) fat free cream cheese
1 container (6 oz) light raspberry yogurt
1/3 cup sugar substitute
1 tsp vanilla
1 container (12 oz) non fat whipped topping, thawed
1 cup fresh raspberries (optional)
- Beat cream cheese, yogurt, 1/3 cup sugar substitute and vanilla in bowl of electric mixer until combined. Add whipped topping and mix until just combined.
- Spoon filling into crust and spread to edges.
- Freeze at least 4 hours or until frozen. Remove from freezer about 20 to 30 minutes before cutting into slices. Garnish with raspberries, if desired.
Makes 10 servings.
160 calories; 5 gm fat; 3 gm sat fat; 5 gm protein; 24 gm CHO; 12 mg cholesterol; < 1g dietary fiber; 249 mg sodium.
Exchanges: 1 starch; ½ fruit, 1 fat