Key Lime Pie
Click here for the print-ready version
Makes 10 servings
Yogurt replaces the condensed milk typically used in key lime pies, and NatraTaste Blue substitutes for sugar in the meringue topping.
2 tablespoons margarine, melted
2 tablespoons water
1 cup (about 5 5-inch squares) finely crushed low-fat graham crackers
1 8-ounce container plain nonfat yogurt
1 8-ounce container low-fat light lime flavored yogurt
1/2 cup fresh lime juice
20 packets (13 tablespoons) NatraTaste Blue sugar substitute, divided
1 enveloped unflavored gelatin
1/4 cup water
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
3 egg whites
1/4 teaspoon cream of tartar
1. Preheat oven to 325°F. Coat a 9-inch 1-1/4-inch deep tart or quiche pan with nonstick cooking spray.
2. In a medium bowl, drizzle melted margarine and water into graham cracker crumbs, stirring with a fork until crumbs are moistened. Press into the bottom of pan. Bake 15 minutes, until firm and crisp. Let cool completely before filling.
3. In a large bowl, combine both yogurts, lime juice and 12 packets NatraTaste Blue. Dissolve gelatin in water according to package directions. Whisk gelatin and dessert topping into yogurt mixture until smooth. Cover and refrigerate at least 3 hours until firm.
4. To make meringue topping, preheat oven to 425°F. In a small bowl, beat egg whites on high speed until foamy. Add cream of tartar and beat to soft peaks. Add remaining 8 packets NatraTaste Blue and beat to stiff peaks. Spread topping over pie to the edges of the pan creating a seal. Bake 3-5 minutes until merinuge peaks are lightly browned. Serve immediately or return to refrigerator.
Per serving (1 slice):
Protein 6 gm
Carbohydrate 16 gm
Fat 4 gm
Sodium 140 mg
Calcium 75 mg
Food Exchanges: 1 Bread, 1 Fat
back to list