Light As a Tropical Breeze Lime Pie |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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It's a light and refreshing dessert, reminiscent of key lime pie but much healthier. You can adda a can of crushed pineapple and/or coconut to make it more tropical, but I actually prefer it as a light Summer dessert or a foil to a heavier meal. Cooking time is the chill time here, preparation time includes all stove time. Ingredients:
1 1/2 cups graham cracker crumbs (about 16 squares) |
3 tablespoons butter or 3 tablespoons margarine |
1/4 cup egg substitute |
1/2 cup frozen apple juice concentrate, defrosted |
2 (1/4 ounce) packets unflavored gelatin |
1/4 cup sugar or 1/4 cup sugar substitute, blend |
1 tablespoon lime rind, grated |
1/3 cup lime juice |
1/2 teaspoon vanilla |
1 1/2 cups yogurt, plain lowfat |
Directions:
1. In a small mixing bowl, combine the crust ingredients.
2. Mix well and press into a pie pan or springform pan.
3. Bake at 350 degrees for 8-10 minutes.
4. Cool, then place in the freezer while you prepare the filling.
5. Place the apple juice concentrate in a small saucepan, sprinkle the gelatin over it and let the mixture stand for a few minutes to soften the gelatin.
6. Add the sugar or Splenda blend and heat on low until the sugar dissolves.
7. Transfer the mixture to a bowl (you'll be adding the yogurt to this later) and stir in the lime juice, vanilla and half of the grated lime rind.
8. Place the bowl in the refrigerator or freezer until it has thickened to egg-white consistency.
9. With an egg beater or mixer, whip the mixture until it is light and fluffy.
10. Stir in the yogurt, blending thoroughly.
11. Pour the mixture into the partially frozen crust.
12. Sprinkle the pie with the remaining grated lime rind and chill until firm.
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