Creamy lemon yogurt and grated lemon peel provide the lively flavor in this tempting dessert. It's handy to make the night before you need it - Susan Kostecke of St. Louis, Missouri

1	env	Unflavored gelatin
1/4	C	Cold water
		Sugar substitute* equivalent to 1/3 C sugar
1/3	C	Lemon juice
2	cartons (6 oz each)	Fat-free lemon yogurt
1	tsp	Grated lemon peel
1	carton (8 ounces)	Frozen reduced-fat whipped topping, thawed
1		Reduced-fat graham cracker crust (8 inches)
		Lemon slices and mint, optional

• In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon peel; mix well. Fold in whipped topping; spoon into crust.
• Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired.

  Yield: 8 servings.

  Nutritional Analysis: One piece equals 226 calories, 6 g fat (4 g saturated fat), 1 mg cholesterol, 130 mg sodium, 33 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat-free milk, 1/2 fat.

  *Editors Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisle of your grocery store.