Lemon Cream Pie With Fresh Fruit

Lemon Cream Pie With Fresh Fruit

Garnish this smooth tasting lowfat pie with fresh lemon peel.

15 min.prep time 1:15total time
10 servings
141 Rating



1 (3.4-ounce) package instant lemon pudding mix
1 cup cold fat free skim milk
1 teaspoon freshly grated lemon peel
2 cups light frozen whipped topping, thawed
1 (10-ounce) graham cracker crumb crust


1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved strawberries


Stir together pudding mix and milk in small bowl as directed on package. Stir in sour cream and lemon peel. Stir 1 minute. Gently stir in 1 cup whipped topping. Spoon lemon mixture into pie shell. Refrigerate 1 hour or until set.

Spread remaining whipped topping over lemon filling. Refrigerate until serving time.

Combine all fruit in medium bowl. To serve, cut pie into wedges; top with fruit.

Nutrition Facts (1 serving)

Calories: 240

Fat: 7g

Cholesterol: 5mg

Sodium: 360mg

Carbohydrates: 41g

Dietary Fiber: 0g

Protein: 3g

Recipe #8517©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

It was light so it could be used following a heavy meal. Great for spring/summer.

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