Makes a refreshing dessert for a summer evening:
32 oz container PLAIN yogurt
3 tsp Lemon Extract
1 cup cool whip (I used light)
2/3 cup splenda
1 graham cracker crust (I used Keebler's 6 oz size)
The night before, drain the yogurt thru a cheese cloth or coffee filter to get out all the liquid
Next day, whip by hand all the ingredients into the drained yogurt. Pour into the graham cracker crust and even out.
Put into freezer until it is good and firm. Sprinkle some graham cracker crumbs on the top if desired. Good served with a couple lemon cookies. Hope you enjoy.