Food & Recipes

Lite and Luscious Key Lime Pie

Key lime pie is best with a dollop of whipped topping and a sprinkling of coconut.

8 servings

Ingredients:

• 1 prebaked Lite Graham Cracker Pie Crust made with plain graham crackers
• FILLING
• 1/4 cup fat-free egg substitute
• 1 1/8 teaspoons unflavored gelatin
• 1/2 cup key lime juice, divided
• 1 can (14 ounces) fat-free or low-fat sweetened condensed milk
• TOPPING
• 1 cup nonfat or light whipped topping (optional)
• 2 tablespoons shredded sweetened coconut (optional)

Directions:

1. To make the filling, place the egg substitute in a blender, and sprinkle the gelatin over the egg. Set aside for 2 minutes to allow the gelatin to soften.
2. Place 1/4 cup of the lime juice in a small bowl. If using a microwave oven, microwave uncovered on high for about 1 minute, or until the juice comes to a boil. If using a conventional stovetop, place the juice in a small pot, and cook over medium heat for about 1 minute, or until it comes to a boil.
3. Add the boiling lime juice to the blender, place the lid on, and blend for about 1 minute, or until the ingredients are well mixed and the gelatin is completely dissolved. Add the remaining 1/4 cup of lime juice, and blend for about 30 seconds, or until well mixed. Add the condensed milk, and blend for about 1 minute, or until well mixed. Immediately pour the filling into the crust.
4. Cover and chill for at least 6 hours, or until set, before cutting into wedges and serving. Top each serving with 2 tablespoons of whipped topping and a sprinkling of coconut, if desired.

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.

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