A tasty reduced fat and reduced sugar version of citrusy key lime pie.
1 cup graham cracker crumbs
3 tablespoons melted butter or margarine
3 packets or 2 tablespoons spoonable sweetener
1-3/4 cup skim milk
1 8-ounce package reduced-fat cream cheese, softened
1/3 to 1/2 cup fresh lime juice
12 packets sweetener or 1/2 cup spoonable sweetener (such as Splenda)
Lime slices, raspberries and fresh mint sprigs, for garnish (optional)
Combine graham cracker crumbs, margarine and sweetener sweetener in bottom of 7-inch springform pan; pat evenly on bottom and 1/2 inch up side of pan.
Sprinkle gelatin over 1/2 cup milk in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese in small bowl until fluffy; beat in remaining 1-1/4 cups milk and gelatin mixture. Mix in lime juice and 12 packets sweetener or 1/2 cup sweetener . Refrigerate pie until set, about 2 hours.
To serve, loosen side of pie from pan with small spatula and remove side of pan. Place pie on serving plate, garnish with lime slices, raspberries and mint, if desired.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 150; Total Fat: 10g; Cholesterol: 16mg; Sodium: 231mg; Carbohydrates: 11g; Protein: 6g
Food Exchanges: 1 Bread, 2 Fat
Kwik Key Lime Pie
Dissolve one package (0.3-ounce) sugar-free lime flavored gelatin in 1/4-cup boiling water. Whisk in two containers (8 ounces each) Key lime pie flavored light yogurt. Add one package (8 ounces) frozen fat-free whipped topping (thawed) and fold in with wooden spoon. Spoon into one reduced-fat graham crust (9-inches). Chill at least two hours or overnight before serving. Tip: You can use any flavor of gelatin and/or yogurt for the pie if desired.
You may also enjoy...
Share This Page