Creamy Lemon Pie

I made this WeightWatchers lemon pie yesterday.  If you know WeightWatchers it's 4 points for 1/10 of the pie.  It's very rich I thought so you don't need a lot.  It was super easy to make and I thought it was good.  Here's the recipe: 

Creamy Lemon Pie

 6 whole reduced-fat cinnamon graham crackers
2 Tbsp butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup(s) fresh lemon juice
1 Tbsp lemon zest

Instructions:

Preheat oven to 350ºF.

Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.

Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.

In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust.

Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled.

*This pie can be baked and frozen for up to two weeks. Defrost and serve chilled.

(Picture and recipe from www.weightwatchers.com)

Verry Berry Pie

Here is a recipe that I tried today. I altered the recipe a little bit, so it wasn't I guess as healthy as in the recipe but I made do with what I had. It was a good, light dessert. If I were to make it again I would put more of the berries inside the pie then on the top. Mine also didn't look as good as this picture---so I didn't take my own picture. It was a good, quick recipe. Enjoy! I found it on the Taste of Homes website

Ingredients:
1-3/4 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (8 inches) (I used a bigger size crust, 10 inch I think)
1 cup fresh raspberries
1 cup fresh blueberries
Sugar substitute equivalent to 1 tablespoon sugar (I just used sugar)1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate pudding mix

Directions:
Spread 1/4 cup whipped topping into the crust. Combine berries and sugar substitute; spoon 1 cup over topping. In a bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set.

Yield: 8 servings.