1- 3 oz. box sugar-free lemon flavored gelatin
1/4 c. boiling water
2 - 8 oz. containers of lemon fat-free yogurt
1 - 8 oz. container of thawed fat-free whipped topping
1 - 9 inch reduced-fat graham cracker pie crust

In a large heat resistant bowl, dissolve your gelatin in boiling water with a wire whisk. Stir in yogurt, and fold in whipped cream with a wooden spoon. Pour mixture in the pie crust. Spread whipped topping on the pie. Refrigerator for 2 hours or overnight. Cut into 8 pieces.

Makes 8 servings. 3 points per serving.