SuzyQ's Lemonade Pie

This is my low fat, low sugar version of my Moma's lemonade pie. We lived on it every summer.

Yields 16 servings @ 172 calories each

2 - 6 oz Graham Cracker Crusts
1 – 16 oz tub Light Whipped Topping
1 – Tub Pink Lemonade Mix
1 Cup Splenda Granules (measures like sugar)
2 Cups Nonfat Powdered Milk
½ cup boiling water
6 oz cold water

Place lemonade mix, powdered milk and Splenda in a blender. Add boiling water. Blend until smooth and creamy. Add cold water. Blend again. In a large bowl stir lemonade mixture and whipped topping until it is a uniform consistency. Place in pie crusts and chill 6 hours or overnight.

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Notes: This pie also freezes well; Moma always made one to eat and froze the other one.

I use the light whipped topping instead of the fat free because of sodium content. I'd rather have a bit of fat than all that sodium!

Calculations are based on 8 servings per pie. (I also entered it into the MFP food list.) I made this one using all Wal-mart Great Value products.

And in case you're wondering, the regular version using Eagle Brand, regular Cool Whip and frozen lemonade concentrate is 286 calories for the same size slice.