2/3 c. boiling water
1 pkg. sugar free lemon Jello
1 tbsp. grated lemon peel
1 tbsp. lemon juice
2 containers plain or vanilla yogurt
Graham cracker crust

Pour boiling water in a medium bowl; add Jello. Stir to dissolve. Place your bowl in ice water to cool the Jello. Stir occasionally until Jello starts to thickened. With a wire whisk, beat in lemon peel, lemon juice and yogurt mix well and pour into shell.