the idea girl says
I’ll be sharing some videos that I’ve made on here later today at the moment I’m quickly updating each blog with something a little bit different to add some variety.
I’ve been under the weather with surgery and all so music videos go up when I’m pressed for time.
Now I should be able to add some decent content that I’m feeling better!
I love Betty’s Kitchen on youtube. She makes her own recipes then makes a how to do it video on her channel. So far she has over 700 videos on how to do soups, desserts, salads, finger foods , meats, veggies and casseroles.
You can even make suggestions on something you’d like to learn how to make and she will do a video about it.
notes from youtube:
Betty demonstrates how to make a luscious Light Lemon Pie. I substituted low fat/low sugar substitutes for almost every ingredient in this pie, yet it tastes indulgent and scrumptious! This is a great dessert if you are watching fat/sugar/calories!
1 small package lemon-flavored gelatin (I used a small package of sugar-free Jello.)
1 1/2 tablespoons sugar (You may substitute an artificial sweetener in place of the sugar.)
1 cup boiling water
1/4 cup cold water
2 tablespoons lemon juice (You may use freshly-squeezed lemon juice or bottle lemon juice.)
6-oz to 8-oz. carton lemon-flavored yogurt (I used 6-oz. “lite” lemon yogurt.)
8-oz container frozen whipped topping, thawed (I used 8-oz. fat-free whipped topping; it is also avaiable in the sugar-free variety.)
1 to 2 teaspoons grated lemon rind
9-oz. graham cracker crust–10-inch diameter (I used a reduced-fat “ready-to-serve” graham cracker crust.)
whipped topping, grated lemon rind, lemon slices, for garnish
In a large mixing bowl, combine a small package of lemon-flavored Jello, 1 1/2 tablespoons sugar, and 1 cup boiling water. Stir for a few minutes, until the gelatin dissolves. Stir in 1/4 cup cold water and 2 tablespoons lemon juice.
Chill about an hour, or until the mixture is the consistency of unbeaten egg whites. Fold 6-oz. to 8-oz. lemon yogurt, 8 oz. thawed whipped topping, and 1 to 2 teaspoons lemon rind into gelatin mixture.
Pour into crust. Chill at least 3 hours, or until firmly set. Garnish with whipped topping, lemon rind, and sliced lemon, if desired. This is a great pdessert for all of you who are trying to cut back on sugar, fat, and calories.
With some minor changes, you can make it completely sugar-free for diabetics. It is also extremely easy to make, looks elegant, and tastes terrific! Enjoy!!! –Betty 🙂