Lemon Icebox Pie

Portions:
8

Serving Size:
1/8 pie

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 1/2 cup water
  • 1 small packet Knox® unflavored gelatin
  • 8 ounces light sour cream
  • 2-1/2 cups fat-free Reddi-Wip® dairy whipped topping 
  • 1/4 cup lemon juice
  • 1/3 cup granulsted sugar
  • 1/4 teaspoon lemon extract
  • 6 drops yellow food coloring
  • 1 graham cracker pie crust, 9" size 

Preparation

  1. Dissolve gelatin in 1/2 cup boiling water. Let stand about five minutes. 
  2. Combine sour cream, 2 cups whipped topping, lemon juice, sugar, lemon extract and food coloring. Stir to combine. Add the dissolved gelatin and stir.
  3. Pour mixture into the pie shell. Chill in refrigerator until set.
  4. When ready to serve, cut into slices and top each piece with 1 tablespoon whipped topping.

Helpful hints

  • If desired you can freeze this pie and serve as a frozen dessert. Thaw for 15-20 minutes before serving.
  • Need extra calories? Use regular gelatin, sour cream and whipped topping instead of lower fat products.

Nutrients per serving

Calories 253

Protein 4 g

Carbohydrates 35 g

Fat 11 g

Cholesterol 13 mg

Sodium 210 mg

Potassium 116 mg

Phosphorus 54 mg

Calcium 68 mg

Fiber 0.5 g

Renal and renal diabetic food choices

  • 1 starch
  • 2 fat
  • 1 high calorie

Carbohydrate choices

2

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