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Key Lime Pie by

Source: Rachel Lopez


1 box .3 0z sugar free gelatin
1/4 c. boiling water
2 containers (8 oz) Key Lime pie flavor light yogurt
1 container (8 oz) frozen fat free whipped topping (thawed)
1 prepared 9" reduced-fat graham cracker pie crust


In large glass bowl, dissolve gelatin in boiling water with wire whisk. Stir in yogurt. With a wooden spoon, fold in whipped topping. Transfer mixture to prepared crust. Put in refrigator overnight or for at least 2 hours. You can vary with black cherry yogurt.

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