Low-Fat, Low-Sugar Key Lime Pie

Serves: 10Hands-on: 10 minutesTotal: 4 hours 20 minutesDifficulty: Easy

Serves: 10

Ingredients

  • 1 cup graham-cracker crumbs
  • 1 Tbsp. plus ½ cup Splenda granulated, divided
  • 2 Tbsp. butter, melted
  • 1 Tbsp. plus ½ tsp. key lime zest, divided
  • 6 oz. low-fat (Neufchâtel) cream cheese
  • 1 package (1 oz.) instant sugar- and fat-free vanilla pudding mix
  • ½ cup 1% milk
  • 1 cup key lime juice (5–6 limes), divided
  • 1 Tbsp. unflavored gelatin
  • 1½ cup nonfat whipped topping
  • 1 Tbsp. lime zest

Directions

  • Prepare graham cracker crust: Preheat oven to 350°F. Combine graham crumbs and 1 tablespoon Splenda. Add melted butter and mix well. Press crumbs into 9" pie plate with help of flat surface such as bottom of glass. Bake for 10 minutes; remove from oven and cool.
  • In mixer or food processor, combine ½ teaspoon lime zest and ½ cup Splenda. Add cream cheese and process for 30 seconds. Add pudding mix and milk and blend well.
  • Pour ¼ cup lime juice into small microwave-safe bowl; heat in microwave for 1 minute. Add gelatine to heated juice; dissolve completely.
  • Mix dissolved gelatine in rest of lime juice. Turn on mixer or food processor; pour lime juice into mixture slowly. Process until all Ingredients are well combined.
  • Pour filling into piecrust; refrigerate for 3–4 hours before serving. Serve with whipped topping and remaining lime zest.

Recipe Information

Serves: 10

Ingredients

  • 1 cup graham-cracker crumbs
  • 1 Tbsp. plus ½ cup Splenda granulated, divided
  • 2 Tbsp. butter, melted
  • 1 Tbsp. plus ½ tsp. key lime zest, divided
  • 6 oz. low-fat (Neufchâtel) cream cheese
  • 1 package (1 oz.) instant sugar- and fat-free vanilla pudding mix
  • ½ cup 1% milk
  • 1 cup key lime juice (5–6 limes), divided
  • 1 Tbsp. unflavored gelatin
  • 1½ cup nonfat whipped topping
  • 1 Tbsp. lime zest

Directions

  • Prepare graham cracker crust: Preheat oven to 350°F. Combine graham crumbs and 1 tablespoon Splenda. Add melted butter and mix well. Press crumbs into 9" pie plate with help of flat surface such as bottom of glass. Bake for 10 minutes; remove from oven and cool.
  • In mixer or food processor, combine ½ teaspoon lime zest and ½ cup Splenda. Add cream cheese and process for 30 seconds. Add pudding mix and milk and blend well.
  • Pour ¼ cup lime juice into small microwave-safe bowl; heat in microwave for 1 minute. Add gelatine to heated juice; dissolve completely.
  • Mix dissolved gelatine in rest of lime juice. Turn on mixer or food processor; pour lime juice into mixture slowly. Process until all Ingredients are well combined.
  • Pour filling into piecrust; refrigerate for 3–4 hours before serving. Serve with whipped topping and remaining lime zest.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat6g
Saturated Fat3g
Cholesterol15mg
Sodium260mg
Total Carbohydrate18g
Dietary Fiber1g
Sugars5g
Protein3g