I made a pie

I made a recipe that is in the new cookbook I am working on, Nourished, by Judy Barnes Baker. Okay, I cheated a little. I couldn't find all the ingredients for the crust so I bought a graham cracker crust at the store. I will get there. Give me time. Here is the recipe:


Lemon Icebox Pie


My mother used to make a lemon icebox pie that had just three ingredients plus a graham cracker crust: sweetened condensed milk, lemon juice, and egg yolks. It seemed like magic when the acid in the lemon juice made the egg yolks set up. Here’s my super-easy version for the time-challenged. You don’t even have to measure anything, just open the containers and combine. You can leave out the lemon zest if that’s too much cooking for you!


Baked Almond Pie Crust, p.XX 
16 ounces (two 8-ounce tubs) whipped cream cheese 
1 eight-ounce container plain, Greek-style yogurt (full fat, if possible), with live cultures
3 packets of Crystal Light® On the Go powdered lemonade mix or the equivalent amount of any sugar-free lemonade mix
2 teaspoons grated lemon zest, optional 


Beat all ingredients together. Pour into cooled Almond Pie Crust, p.XX. Refrigerate until set. Top with sugar-free Whipped Cream, p.XX, if desired.

It was so yummy. Even Stan liked it.  He doesn't know it yet but he is going low carb also - lol.