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Monday, August 16, 2010

KEY LIME PIE WW STYLE!



Y'all know I don't have time to cook, but I LOVE this recipe. And my husband LOVES Key Lime Pie.
Enjoy!!
XOXO-
KJ

Ingredients
1 box (0.3 oz) Lime flavored gelatin, sugar-free
1/4 cup Water, boiling
2 containers (6 oz each) Key Lime Pie-flavored light yogurt
1 tsp Lime zest, grated
1/4 cup Lime juice, fresh squeezed
1 container (8 oz) Frozen whipped topping, fat-free, thawed
1 9" prepared Graham cracker pice crust, reduced-fat
1 Egg white, beaten with fork

DIRECTIONS:

1. Carefully brush graham cracker crust with egg white (gently, so crust doesnt crack). Bake in 375 degree oven for 5 min. Remove, let cool.

2. In the meantime, in a large heat-resistant bowl, dissolve gelatin in boiling water.

3. Add fresh lime juice and lime zest to gelatin mixture.

4. With wire whisk, stir in yogurt

5. With wooden spoon, fold in whipped topping.

6. Transfer mixture to prepared, cooled crust. Refrigerate overnight, or at least 2 hours.

(Use the crust''s plastic cover, flipped over so it makes a dome, as the lid, to keep pie fresh while chilling. Lid also makes this pie easy to transport to a gathering.)

7. Slice and serve into 8 pieces: garnished with thin lime slice, if desired.

Per slice: 193 calories, 3 g. fat, 4.3 g fiber, 3 points

6 comments:

Kim said...

Yum, yum, yum.

tammie said...

I like to spoon that into a martini glass and sprinkle some graham cracker crumbs on it and top with a thin quarter of a lime slice. I have served to guests and they don't even know it's light plus they think the presentation is awesome and i don't let them know how easy it is!!!

Jason and Lisa Clark said...

Oh my!! That looks great. Not sure if I will find the time to make it but thanks for the recipe:)

tammie said...

mine doesn't have an egg white in it and I just noticed yours does. Where do you use the egg white?

tammie said...

ok, totally do not publish that last comment. Miss ADHD went back and read it for the 3rd time and saw it on the crust. interesting. guess it keeps it from cracking b/c my low fat crusts always fall apart!

Stephanie said...

I made this, but is it a problem if you eat the whole pie? LOL!