Key limes are also known as Mexican or West Indian limes. If you can’t find them in your area, substitute bottled Key lime juice. We’ve tried several different brands in our test kitchens, and prefer the taste of Manhattan.* This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we’ve added additional lime juice for more tartness.
1 reduced fat graham cracker crust
1 (1/16 ounce) package sugar-free lime gelatin
1⁄4 C. boiling water
1 (8 ounce) container fat-free whipped topping
2 (6 ounce) key lime pie yogurt
1. In a large bowl, dissolve gelatin in boiling water.
2. Stir in yogurt with wire whisk.
3. Fold in whipped topping with wooden spoon.
4. Spread in crust.
5. Refrigerate for at least two hours.
Yield: 8 Servings
Serving Size: 1 (35 g)
WW SP : 2
Calories 42.6,, Total Fat 1.4 g, Saturated Fat 0.8 g, Cholesterol 4.5 mg, Sodium 20.8 mg, Total Carbohydrate 7.1 g, Dietary Fiber 0.1 g, Sugars 4.5 g, Protein 0.9 g
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