ROTD ~ Creamy Key Lime Pie!
I love Yoplait Thick and Creamy yogurt... 100 calories, FF and yummy flavors. I ran across this recipe recently using my favorite flavor (Key Lime) and it looks really dee-lish! Haven't made it yet, but planning to...
To simplify, just buy a buy shell, but this one sounds pretty good.
Ingredients:
Crust:
2 cups Fiber One® original bran cereal
1/4 cup butter or margarine, melted
1 tablespoon corn syrup (Omit this to leave out some sugar/carbs)
1 teaspoon vanilla extract
Filling:
2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key Lime Pie yogurt
1/2 cup thawed reduced-fat whipped topping
2 teaspoons grated lime peel
Directions:
1. Heat oven to 350°F. Place cereal in resealable food-storage plastic ba g; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
3. In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
4. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.
MAKES 8 SERVINGS
PER SERVING (1 slice): 180 calories, 10g fat, 180mg sodium, 24g carbs, 7g fiber, 7g sugars, 5g protein
(The carb count appears high to me for this recipe... not sure it's correct, but what was posted with the recipe.)
Ingredients:
Crust:
2 cups Fiber One® original bran cereal
1/4 cup butter or margarine, melted
1 tablespoon corn syrup (Omit this to leave out some sugar/carbs)
1 teaspoon vanilla extract
Filling:
2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key Lime Pie yogurt
1/2 cup thawed reduced-fat whipped topping
2 teaspoons grated lime peel
Directions:
1. Heat oven to 350°F. Place cereal in resealable food-storage plastic ba g; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
3. In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
4. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.
MAKES 8 SERVINGS
PER SERVING (1 slice): 180 calories, 10g fat, 180mg sodium, 24g carbs, 7g fiber, 7g sugars, 5g protein
(The carb count appears high to me for this recipe... not sure it's correct, but what was posted with the recipe.) 
This one I might actually try! Up untill a year ago, I had never tried Key Lime Pie, but I went to a restarant in Chlt. called Main123 and OMG, I loved it and could have ate the whole thing. Now it ranks up there as one of my weaknesses- along with cheesecake. Let me know how it tastes, I'm not venturing out in this rain today- even for key lime!!! Nancy
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