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Key Lime Pie

Limes for Key Lime Pie

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.

Nutrition Information

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.

Key Lime Pie

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