Key Lime Pie
The climate in the Florida Keys is perfect for limes -- hence the expression "Key Lime." Try this version of the famous pie, which is low in fat and sugar.
Serves: Serves: 8
- 1 1/3 cups cold water
- 2 2/3 cups Carnation Nonfat Dry Milk Powder
- 3/4 cup pourable Sugar Twin or Sprinkle Sweet
- 2 (4-serving) packages JELL-O sugar-free instant vanilla pudding mix
- 2 (4-serving) packages JELL-O sugar-free lime gelatin
- 1 (6-ounce) Keebler graham cracker piecrust
- 6 egg whites
- 1 teaspoon lime juice
- 2 tablespoons purchased graham cracker crumbs or two (2 1/2-inch) graham crackers, made into crumbs
- Place cold water in a 4-cup glass measuring cup. Stir in dry milk powder until mixture makes a smooth paste.
- Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is very hot, but not to the boiling point. Stir in 1/2 cup Sugar Twin. Mix well to combine.
- Cover and refrigerate for at least 2 hours before using. Preheat oven to 350 degrees.
- In a large bowl, combine dry pudding mixes, dry gelatins, and refrigerated milk mixture. Mix well using a wire whisk. Spread mixture into piecrust.
- In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Add lime juice and remaining 1/4 cup Sugar Twin. Continue beating until stiff peaks form.
- Spread meringue mixture evenly over filling mixture, being sure to seal to edges of piecrust. Evenly sprinkle graham cracker crumbs over top.
- Bake for 8 to 10 minutes or until meringue starts to turn golden brown. Place pie plate on a wire rack and allow to cool 15 minutes.
- Refrigerate for at least 2 hours. Cut into 8 servings.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
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