Key Lime Pie (Sugar Free - Splenda) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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A creamy cool pie without sugar - derived from a variety of similar receipes, but I intended to have a creamy filling while minimizing the taste artificial sweeteners can have. Cook time indicates time to chill. Ingredients:
2 cups sugar-free shortbread cookies |
2 tablespoons light butter, melted |
1/4 ounce unflavored gelatin |
1 1/4 cups skim milk, at room temperature |
4 ounces light non-fat vanilla yogurt, at room temperature |
8 ounces reduced-fat cream cheese, at room temperature |
1/2 cup lime juice |
1 tablespoon lime zest |
1/4 cup splenda granular |
1/2 cup whipping cream |
1 teaspoon splenda granular |
Directions:
1. Use a food processor to turn cookies into crumbs. Combine crumbs with melted butter and press mixture into the botom of a pie plate.
2. Combine gelatin and milk in a pot on the stove. Whisk while cooking over low heat until gelatin is dissolved.
3. Pour whipping cream into a blender and blend until thick and fluffy. Pour into small bowl and stir in 1 tsp Spenda. Cover and refrigerate.
4. In the blender, combine yogurt, cream cheese, lime juice, and zest in blender until smooth. Add gelatin and remaining Splenda. Blend an additional 15 seconds.
5. Pour into crust and refrigerate the pie for 3 hours or overnight for best results. Top with whipped cream to serve.
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