This easy creamy no-bake pie tastes just like Orange Creamsicles! A lightened up homemade graham cracker crust forms the base for this low-carb pie and low-fat cottage cheese adds a nice little protein boost. per serving is 160 calories
Ingredients
- ▢ 1/2 cup graham cracker crumbs
- ▢ 1 tablespoon butter, melted
- ▢ 2 tablespoons egg whites
- ▢ 2/3 cup boiling water
- ▢ 1 package (4 servings) sugar-free orange Jello (0.3 ounces)
- ▢ 1 cup low-fat cottage cheese
- ▢ 1 cup (about 8 ounces) reduced-fat (neufchâtel) cream cheese
- ▢ 2 cups lite whipped topping, thawed
Instructions
Preheat oven to 350F degrees. Set aside 9-inch pie dish.
In a small mixing bowl, stir together the graham cracker crumbs, melted butter and egg whites until thoroughly combined.
Press graham mixture into bottom of pie dish (you won’t have enough to cover the sides), smoothing into an even layer. Bake for 8-10 minutes, or until the crust is firm and set. Remove from oven and set on wire rack to cool.
While the crust is baking, boil the water and pour into clean mixing bowl. Slowly whisk in the Jello until completely dissolved. Allow to cool.
Add the cottage cheese to a food processor (affiliate link), or blender (affiliate link) (I used my Vitamix (affiliate link)), and process until creamy and smooth. Add the cream cheese and continue process until combined Pour the Jello into the cream cheese mixture and process until well mixed.
Pour the Jello mixture into a clean large mixing bowl (affiliate link) and gently fold in the thawed whipped topping.
Spoon, or pour, the pie filling mixture over the crust and smooth into an even layer.
Refrigerate the pie until set, at least 4 hours or overnight. Cut into 8 wedges.
Store any leftovers in the refrigerator.