1/3 cup lemon juice 1 envelope (0.25 ounces) unflavored gelatin 2 packages (8 ounces each) fat-free cream cheese, softened 1/4 cup fat-free milk 1 teaspoon vanilla 1 cup sugar substitute (made from maltodextrin and sucralose). 1 cup light whipped topping 1 cup strawberries, sliced 1/2 cup blueberries
1. In a small saucepan, heat lemon juice over medium heat. Sprinkle gelatin into saucepan, stirring constantly until gelatin is dissolved, approximately 3 minutes. 2. In a large mixing bowl, combine cream cheese, milk, vanilla, sugar substitute and whipped topping with an electric mixer until smooth. Add lemon mixture and blend well. Pour into crust. Chill for 4 hours or until set. 3. Garnish with berries immediately before serving.
Tip: For a less crumbly crust, brush pie crust with 1 beaten egg white. Bake at 350 degrees for 5 minutes. Remove crust from oven and let cool completely before filling.