• 8servings
  • 260minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsZinc, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 3 tablespoons cornstarch

  3. 2 tablespoons all-purpose flour

  4. 1 cup water

  5. 2 egg yolks, beaten

  6. 1/4 cup lemon juice

  7. 1 teaspoon butter or margarine

  8. 1 teaspoon grated lemon peel

  9. 2 containers (6 ounces each) low-fat lemon yogurt

  10. 1 Keebler Ready Crust Reduced Fat Graham Pie Crust

  11. 1 1/2 cups halved fresh strawberries

  12. 2 tablespoons strawberry jam, melted

Instructions Jump to Ingredients ↑

  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.


Send feedback