Key Lime Pie
The classic Key lime pie is given a diabetic-friendly, low-fat and low-sugar make-over.
1 cup graham cracker crumbs
3 tablespoons melted margarine
1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener or 2 tablespoons Equal® Spoonful™
1 (0.25-ounce) envelope unflavored gelatin
1 3/4 cups skim milk
1 (8-ounce) package reduced-fat cream cheese, softened
1/3 to 1/2 cup fresh Key lime juice*
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
Lime slices, raspberries and fresh mint sprigs, for garnish (optional)
- Combine graham cracker crumbs, margarine and 1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener or 2 tablespoons Equal® Spoonful™ in bottom of 7-inch springform pan; pat evenly on bottom and 1/2-inch up side of pan.
- Sprinkle gelatin over 1/2 cup milk in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese in small bowl until fluffy; beat in remaining 1 1/4 cups milk and gelatin mixture. Mix in lime juice and 3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™ . Refrigerate pie until set, about 2 hours.
- To serve, loosen side of pie from pan with small spatula and remove side of pan. Place pie on serving plate, garnish with lime slices, raspberries and mint, if desired.
Makes 8 servings.
*If not available, use the more readily available Persian limes.
Nutritional Information Per Serving (1/8 of recipe): 150 cal., 6 g pro., 11 g carbo., 10 g fat, 16 mg chol., 231 mg sodium.
Food Exchanges: 1 Bread, 2 Fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.