Servings:
8
Prep Time:
20 mins
Total Time:
4 hrs 20 mins
Ingredients
-
3/4 cupsugarsee savings
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3 tablespoonscornstarchsee savings
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2 tablespoonsall-purpose floursee savings
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1 cupwatersee savings
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2egg yolks, beatensee savings
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1/4 cuplemon juicesee savings
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1 teaspoonbutter or margarinesee savings
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1 teaspoongrated lemon peelsee savings
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2 containers(6 ounces each) low-fat lemon yogurtsee savings
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1Keebler® Ready Crust® Reduced Fat Graham Pie Crustsee savings
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1 1/2 cupshalved fresh strawberriessee savings
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2 tablespoonsstrawberry jam, meltedsee savings
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Directions
1.
In small saucepan stir together sugar, cornstarch and flour. Stir in water. Cook and stir over medium heat until mixture thickens and boils. Remove from heat.
2.
Gradually stir about half of the hot mixture into the egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir over medium-low heat until mixture boils. Continue cooking and stirring over medium-low heat for 2 minutes more. Remove from heat.
3.
Gently stir in lemon juice, butter and lemon peel. Fold in yogurt. Spread in pie crust. Arrange strawberries on top. Drizzle with strawberry jam. Refrigerate at least 4 hours or until set. Store in refrigerator.
Nutrition information
Per serving: Calories 260, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 55 mg, Sodium 135 mg, Carbohydrate 49 g, Fiber less than 1 g, Sugars 34 g, Protein 4 g. Daily Values: Vitamin A 2%, Vitamin C 35%, Calcium 8%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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