Recipe by Betty Lovestoeat
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.
Top Review by Ducky
Nice, refreshing dessert. Wasn't sure how this would taste and was pleasantly surprised with the fabulous flavor! I did encounter difficulty making the crust as it didn't seem to be enough butter to hold it together (and it sort of didn't). For ease of preparation, next time I'd just purchase a pre-made crust. I used the juice of 5 limes and the zest of 1 lime. Made for PAC April 2009.
- 295.73 ml low fat graham cracker crumbs
- 59.16 ml trans fat-free extra-light vegetable oil spread (60-70% oil)
- 14.79 ml sugar
- 0.59 ml salt
- 78.07 ml cold water
- 7.08 g envelope unflavored gelatin
- 20-22 key limes or 4-5 regular limes
- 396.89 g can fat-free sweetened condensed milk
- 354.88 ml plain fat-free yogurt
Directions See How It's Made
- Preheat oven to 375°F.
- 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.