Description
I got this recipe from the august 2008 issue of good housekeeping magazine. It's an easy, nice light version of key lime pie and i made it for my husband who loves this dessert. He truly enjoyed this version. I used a store bought reduced fat graham cracker crust just for convenience. Also, i used regular fat sweetened condensed milk because that is what i had on hand.
Ingredients
- Low Fat Graham Cracker Crumbs
- Trans Fat-free Extra-light Vegetable Oil Spread
- Sugar
- Salt
- Cold Water
- Unflavored Gelatin
- Key Limes
- Fat-free Sweetened Condensed Milk
- Plain Fat-free Yogurt
Instructions
- Preheat oven to 375f
- In a 9-inch glass pie plate, mix crumbs with spread, sugar, and salt to moisten
- With hand, press onto bottom and up sides of pie plate
- Bake 10 to 12 minutes, until golden
- Cool until ready to fill
- Meanwhile, to 1-quart saucepan, add water
- Sprinkle with gelatin
- Let stand 2 minutes to soften
- Cook on low to dissolve, stirring
- Remove from heat
- From limes, grate 2 teaspoons peel and squeeze 1 / 2 cup juice
- If using key limes, do not use grated peel – it will make filling taste bitter
- In bowl, whisk lime peel and juice, milk, and yogurt
- Whisk in gelatin mixture
- Spoon filling into crust
- Cover
- Refrigerate at least 2 hours to set