Lemon Zest Cream Cheese Pie Directions:
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Preheat your oven to 350°F (175°C).
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In a large bowl, beat together the fat-free and light cream cheese, eggs, ½ cup erythritol, 1 teaspoon vanilla extract, and ½ tablespoon lemon zest until smooth and creamy.
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Pour the mixture into the light graham cracker crust, spreading it evenly.
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Bake for 30–35 minutes, or until edges are set and center is slightly jiggly.
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In a small bowl, mix Greek yogurt, 2 tablespoons erythritol, 1 teaspoon vanilla, and remaining ½ tablespoon lemon zest.
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Once baked, remove the pie from the oven and let it cool slightly. Increase oven temp to 450°F (232°C).
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Spread the yogurt mixture over the pie and bake for an additional 5 minutes.
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Let the pie cool to room temperature, then refrigerate at least 4 hours or overnight.
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Garnish with lemon slices before serving if desired.
WW Points Calculation:
Light graham cracker crust (9-inch): 10 points
Fat-free cream cheese (8 oz): 5 points
Neufchâtel cream cheese (8 oz): 8 points
Eggs (2): 0 points
Erythritol (½ cup + 2 tbsp): 0 points
Vanilla extract (2 tsp): 0 points
Lemon zest (1 tbsp): 0 points
Plain nonfat Greek yogurt (1 cup): 0 points
Total Points: 23
Servings: 8
Per Serving: 3 points
Nutrition Information (Per Serving):
Calories: 135
Fat: 6g
Protein: 7g
Carbohydrates: 10g
Sugar: 3g
Sodium: 170mg
I'm waiting for your comments! Enjoy!
