Stole this recipe from a friend's Facebook page - sounds great.3 Points per serving
1 reduced fat graham cracker crust
1 (1/16 ounce) package sugar-free lime gelatin
1/4 cup boiling water
1 (8 ounce) container fat-free whipped topping
2 (6 ounce) key lime pie yogurt
In a large bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate for at least 2 hours.
* I reserved a tiny bit of the whipped topping and after it was set put a thin layer on the top with a mint leaf for garnish.
Thanks Kim!
