Easy Lemon Pie

Perfect for a summer barbecue when you’re in a hurry to make a dessert!
  • 1 graham cracker crust
  • 1 can Mussleman’s lemon pie filling
  • 8 oz Cool Whip
  • 1 lemon yogurt

Pour pie filling into crust. Mix Cool Whip and yogurt and top pie. Chill. Can use with Graham Cracker Crust.


Frozen Fruit Cups

  • 24 oz frozen orange or pineapple-orange-banana juice
  • 12 oz frozen lemonade or Old Orchard Apple Cherry
  • 12 oz 7UP
  • 1 can crushed pineapple, large, with juice

Thaw juices. Mix all ingredients. Add any amount of fresh or canned, drained fruit. Freeze in 9 oz plastic glasses. Thaw an hour before serving.

Fresh peaches, strawberries, raspberries and bananas are very good.

Fizzy Frozen Mock-a-Rita

  • 10 ounces frozen strawberries
  • 6 ounces frozen limeade
  • 12 ounces lemon-lime soda

Place strawberries, limeade, and soda in a blender, process until smooth.

Notes: The store didn’t have any limeade, so we used frozen margarita concentrate. DELICIOUS!

From Cooking Light

Creamy Fruit Salad

  • 20 oz unsweetened pineapple chunks, drained
  • 15 oz sliced peaches in juice, drained
  • 11 oz mandarin oranges, drained
  • 4 medium tart apples, peeled and diced
  • 1 ½ cups skim milk, cold
  • ⅓ cup orange juice concentrate
  • 1 oz sugar-free instant vanilla pudding mix
  • ¾ cup fat-free sour cream

In a large bowl, combine fruit; set aside. In another bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth. Add sour cream; mix well. Fold into fruit. Cover and refrigerate until serving.

Notes: Excellent! Didn’t peel the apples and turned out great! Very easy!!

From Taste of Home: Guilt-Free Cooking

Berry Splash Smoothie

This fruity smoothie is loaded with calcium and antioxidants, and tastes great on a hot day!
  • ¼ cup skim milk
  • 8 ounces cherry yogurt
  • 2 cups frozen unsweetened mixed berries
  • ¼ cup fresh blueberries
  • sugar, optional
  • 3 tablespoons vanilla yogurt

In a blender, combine milk, cherry yogurt, mixed berries, half of the blueberries and sugar, if desired; cover and process until smooth. Stir if necessary. Pour into chilled glasses. Spoon vanilla yogurt over the top; sprinkle with remaining blueberries.

Raspberry Cream Smoothie

  • 2 cups orange juice
  • 2 cups fat-free reduced-sugar raspberry yogurt
  • 2 cups frozen vanilla yogurt
  • 2 small ripe bananas, cut into chunks and frozen (1 cup)
  • 3 cups frozen raspberries
  • 2 tsp vanilla

In a blender or food processor, cover and process ingredients in batches until blended. Stir if necessary. Pour into chilled glasses; serve immediately.

NoteUsed fat-free no-sugar-added vanilla ice cream instead of frozen yogurt. Very creamy smoothie.

Strawberry Slush

I ate this a TON when I got my wisdom teeth out! This make-ahead slush is really refreshing on hot summer days. Pour lemon-lime soda over scoops of the strawberry blend, and you’ll have a fast fruity treat that’s so thick you’ll need to eat it with a spoon.

  • 4 cups fresh strawberries
  • 2 cups fat-free vanilla ice cream, softened
  • 1 package (.3 ounces) sugar-free strawberry gelatin
  • 1/2 cup boiling water
  • 2 teaspoons lemon juice
  • 2 liters diet lemon-lime soda, chilled
  • Additional fresh strawberries, optional

In a large bowl, mash strawberries; add ice cream. In a small bowl, dissolve gelatin in water; stir in lemon juice. Add to the strawberry mixture; mix well. Pour into a 1-1/2-qt. freezer container; cover and freeze overnight.

Remove from the freezer 15 minutes before serving. Spoon into glasses; add soda. Garnish with strawberries if desired. Yield: 10 servings.