Betty’s Kitchen Light Lemon Pie Recipe Youtube How to Video

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 🙂


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