Diabetic Friendly Jello Pie

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This is simple, refreshing, and not bad for you. As sweet summertime desserts go, what more could you ask for? This will just be a quick post to get the nutrition facts down before I loose them.

The basic pie –

Any flavor sugar free Jello (0.03 oz box)

A whole tub of frozen light whipped topping – thawed

3/4 c boiling water

1 c cold water

Ready to serve Graham Cracker pie crust

Directions –

boil 3/4 cup water and stir into or pour on top of the powdered jello. stir until dissolved, about 2 mins.

put 3 or 4 ice cubes in a measuring cup and then fill to the one cup mark. this will help the jello cool off faster and speed up the pie process a bit. add the cold water to the hot jello mixture. stir until ice cubes are dissolved or until the liquid is cool and remove extra ice cubes.

with a wire whisk (or whatever you like. i like the whisk), mix in the light whipped topping. stir until well combined. it will feel wrong to stir the air out of the whipped topping, but don’t worry. it will be fine.

stick the jello/whipped topping mixture in the fridge for no longer than an hour. you want this to soft set before you put it in the pie shell. it will make a prettier pie if you don’t have to spoon lumps of oooey goodness into the pie shell. I always have extra filling, so I put that in a small bowl for the kids to share later.

chill your pie for about 4 hours. it will cut perfectly! wait until you see just how perfectly this pie cuts. seriously, it’s perfect.

that’s the basic pie. there are so many variations you could try. imagine the possibilities! the following nutrition facts are for the pie above, only with the Keebler Chocolate Crust. There will be very little difference if you use another crust.

Calories 111.7, Total fat 5.1 g, Saturated fat 4.3 g, Sodium 60 mg, Total carbs 15.3 g, Dietary fiber .02 g, Sugars 5.3 g, Protein 1 g

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