1 ¼ cup low fat graham cracker crumbs
4 tbsp trans fat-free vegetable oil spread (60%-70% oil)
1 tbsp sugar
1/8 tsp salt
1/3 cup cold water
1 envelope unflavored gelatin
2/3 cup Aunty Lilikoi Unsweetened Passion Fruit Juice
14 oz. can fat-free sweetened condensed milk
1 ½ cup plain fat-free yogurt
Zest from one small lemon or ½ of a large lemon
Preheat oven to 375 degrees F. In a 9” glass pie dish, mix crumbs with spread, sugar, & salt to moisten. Press the mixture onto the bottom and up the sides of the pie dish. Bake 10 to 12 minutes until golden. Cool until ready to fill.
Meanwhile, in a 1-quart saucepan, add the water. Sprinkle with gelatin. Let stand 2 minutes to soften. Cook on low heat to dissolve the gelatin, stirring. Remove from heat.
Mix passion fruit juice with lemon zest. Add the yogurt and milk, and whisk well. Whisk in the gelatin mixture.
Spoon the filling into the crust. Cover, and refrigerate at least 2 hours to set.