Lemon Mousse Pie

1 C Plain nonfat yogurt
1 Envelope unflavored gelatin
2 T Water
1/2 C Lemon juice
2/3 C Sugar
1 Large egg
4 Egg whites
1 T Margarine

Spoon yogurt into a coffee filter, set in a sieve over a bowl; refrigerate and let drain for at least 2 hours or overnight.   In a small bowl, sprinkle the gelatin over the water and let soften for 5 minutes.   In a double boiler; whisk together lemon juice, sugar, egg and egg whites, set the pan over, but not in simmering water.  Cook, whisking constantly for 6 to 8 minutes or until light and thickened.  Stir in gelatin and cook 1 minute more.  Remove mixture from heat, stir in margarine, set mixture and bowl in a bowl of ice water and whisk occasionally for 15 minutes to cool and thicken.  Lightly whisk in drained yogurt and fold into lemon mixture.  Pour mixture into graham cracker crust.   Refrigerate for at least 3 hours before serving.  Can be kept in the refrigerator up to 3 days.


1 1/2 C Graham cracker crumbs
1 T Sugar
2 T Margarine
2 T Oil

Preheat oven to 400 degrees.

In a bowl combine graham cracker crumbs, sugar and margarine.  Add oil and stir until crumbs are evenly coated.   Press onto the bottom and sides of a 9-inch pan.  Bake for 8 minutes or until firm.  Cool to room temperature before adding filling.