Skinny Lemon Mousse Pies

• Vegetarian

• Produce

  • 2 tsp Lemon, zest

• Baking & Spices

  • 1 container Cool whip, Fat Free
  • 1 pkg Lemon pudding mix, sugar-free fat-free

• Snacks

  • 24 Nilla wafers, Reduced-fat

• Dairy

  • 2 tbsp Butter
  • 4 oz Cream cheese, reduced fat
  • 5 1/2 oz Lemon greek yogurt, Non-fat
  • 1 cup Milk, non-fat

Found on beyondfrosting.com

Description

Ingredients

• 1 pkg Sugar-free, Fat-free lemon pudding mix (3.4 oz)
• 1 C Non-fat milk
• 24 Reduced-fat Nilla Wafers
• 2 tbsp Butter, melted
• 4 oz Reduced-fat cream cheese
• Non-fat Lemon Greek yogurt (5.5-6oz)
• 2 tsp Lemon zest
• 1 container Fat-Free Cool Whip (8oz)

Directions

• Prepare lemon pudding by combining non-fat milk with pudding mix and whisk until pudding mix is dissolved. Refrigerate until firm.
• Use a food processor to blend cookies into a fine crumb. Empty into a microwave-safe bowl. Add butter to the bowl an microwave for 30-60 seconds until butter is melted. Stir to coat crumbs with butter.
• Spoon 1 tablespoon of crust into each cupcake liner. Press down with a spoon. This is important, otherwise your crust will crumble apart.
• Beat cream cheese on medium speed until smooth. Add lemon yogurt and lemon zest and continue mixing until well blended. Add prepared pudding mix and incorporate well.
• Divide Cool Whip in half. Add half to your filling and keep the other half to put on top of the cupcakes. Blend Cool Whip into mousse.
• Pour mousse into a large Ziploc bag. Cut off a small corner of the bag and evenly distribute the filling among the cupcake liners.
• Pipe remaining Cool Whip on top.
• Freeze for 2-4 hours. Keep frozen and allow to thaw about 1 hour before eating. You can also keep these in the fridge.