INGREDIENTS:

Crust:  
12 graham crackers, finely ground (1 1/2 C)
5 T unsalted butter, melted
1/4 C sugar
1/3 t salt

Filling:
2-8oz packages of cream cheese
1 packet of non-flavored gelatin
1 C boiling water
1/2 – 3/4 C sugar
1/8 t lemon extract
grated zest of 1 medium lemon

Topping:
Fresh fruit (sliced kiwi, halved strawberries or whole blueberries)

DIRECTIONS:

Preheat oven to 350 deg.

To make crust:
Pulse graham cracker crumbs, melted butter, sugar and salt in a food processor                        until combined.
Press crumb mixture into the bottom and sides of a 9″ pie dish.
Bake until fragrant and edges are golden, 12-14 mins. Cool completely on rack.

 To make filling:
Mix sugar and gelatin in a bowl.
Add boiling water and stir to dissolve.
Pour liquid into the food processor, add cream cheese, extract and zest, and
process till smooth and creamy.

To assemble:
Pour the creamy mixture into the crust.
Cover with plastic wrap, refrigerate at least 2 hours.
Prior to serving, decorate with topping.

1/8 pie has 140 calories.