lemon condensed mini pies (low-fat)

With the weather in my portion of the country getting warmer, I want to share a wonderful recipe with all of the blogosphere. This is a perfectly simple and low-fat dessert that is just as good in the wintertime as it is in the summertime. I love serving it after a heavy dinner because it's almost like a sorbet (except it tastes 100 times better...and sorbet is gross...). And with it being in mini pie shells, serving portions are just right!!

Lemon Condensed Mini Pies

Ingredients:
1 6-pack of mini graham cracker pie crusts (I use the ones made by Keebler)
1/3 cup of lemon juice (or more depending on taste)
1 can of sweetened condensed milk (can be substituted with sugar-free but it makes it a little bit sweeter)
1 container of fat-free frozen whipped topping thawed (that's Cool Whip y'all)

Combine Cool Whip, 3/4 of the can of sweetened condensed milk and lemon juice and mix until smooth and creamy. (I use a hand mixer to make it quicker. The first time you make this, you may want to experiment with the right amounts of sweetened condensed milk and lemon juice. Meaning, you might want to add more or less of each one to get the taste you want. I like it to be more like a hint of lemon.)

Pour mixture into pie shells until filled and chill in the fridge for at least 1 hour.

Serve with crumbled graham crackers on top.

This exact recipe can also be used for a normal sized pie crust if you prefer.

Enjoy!