Low Calorie Lemon Chiffon Pie
Light, airy, and bursting with fresh citrus flavor, this Low Calorie Lemon Chiffon Pie is the perfect guilt-free dessert to satisfy your sweet tooth. Featuring a refreshingly tangy lemon filling made with low-fat Greek yogurt, a touch of zesty lemon juice, and a sugar substitute, this pie is as creamy as it is low in calories. The fluffy whipped topping folded into the filling creates a cloud-like texture, all nestled in a low-fat graham cracker crust for the perfect balance of flavors. With just 20 minutes of prep time and no need for heavy ingredients, this easy no-bake dessert is ideal for health-conscious cooks and lemon lovers alike. Serve it chilled, garnished with lemon slices or zest, for an irresistible slice of sunshine on your plate. Perfect for light summer gatherings or a refreshing post-dinner treat!
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Recipe Information
Ingredients
- 1 store-bought crust or homemade 9-inch crust Low-fat graham cracker crust
- 1 cup Cold water
- 1.5 teaspoons Unflavored gelatin powder
- 0.5 cup Granulated sugar substitute (like erythritol or stevia blend)
- 0.5 cup Lemon juice
- 1 teaspoon Lemon zest
- 1 cup Low-fat Greek yogurt (plain, unsweetened)
- 1 teaspoon Vanilla extract
- 1 cup Whipped topping (low calorie)
- 3 slices for garnish Optional: Lemon slices
Instructions
In a medium saucepan, pour the cold water and sprinkle the gelatin powder evenly over the surface. Let it bloom for about 5 minutes while the gelatin absorbs the water.
Heat the saucepan over low heat, stirring constantly, until the gelatin fully dissolves. This should take about 2-3 minutes.
Add the granulated sugar substitute, lemon juice, and lemon zest to the saucepan. Stir until the sugar substitute is completely dissolved, then remove the saucepan from heat.
Allow the gelatin mixture to cool slightly, about 5 minutes, then whisk in the Greek yogurt and vanilla extract until smooth and creamy.
Gently fold in the whipped topping using a spatula, being careful not to deflate the mixture. Continue folding until no streaks remain.
Pour the lemon chiffon mixture evenly into the prepared low-fat graham cracker crust. Smooth the surface with a spatula.
Refrigerate the pie for at least 4 hours or until fully set. For best results, refrigerate overnight.
Before serving, garnish the pie with optional lemon slices or a sprinkle of additional lemon zest if desired.
Slice into 8 equal portions and serve chilled.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 388.9 g | 141% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 112.2 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
