Lemon Yogurt Cream Pie

1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup sugar
1/3 cup lemon juice
2 cartons (6 ounces each) lemon yogurt
1 teaspoon grated lemon peel
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (8 inches)
Lemon slice and mint, optional

In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar and lemon juice.

Add yogurt and lemon peel; mix well. Fold in whipped topping; spoon into crust. Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired. Makes 8 servings.