Key Lime Pie
1 cup graham cracker crumbs
3 tablespoons margarine -- melted
3 packages Equal sweetener
1/4 ounce unflavored gelatin -- (one package)
1 3/4 cups skim milk
8 ounces reduced-fat cream cheese -- softened
1/2 cup lime juice -- fresh
12 packages equal sweetener
Combine graham cracker crumbs, margarine and 1 teaspoon Equal for Recipes or 3 packets
Equal sweetener or 2 tablespoons Equal Spoonful in bottom of 7-inch springform pan; pat
evenly on bottom and 1/2 inch up side of pan.
Sprinkle gelatin over 1/2 cup milk in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese in small bowl until fluffy; beat in remaining 1-1/4 cups milk and gelatin mixture. Mix in lime juice and 3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful . Transfer filling to pan. Refrigerate pie until set, about 2 hours.
To serve, loosen side of pie from pan with small spatula and remove side of pan. Place pie on serving plate, garnish with lime slices, raspberries and mint, if desired.
Makes 8 Equal Servings
Per serving: 221 Calories; 10g Total Fat; 6g Protein; 26g Carbs; 17mg Cholesterol;
304mg Sodium; Fiber 4g
3 tablespoons margarine -- melted
3 packages Equal sweetener
1/4 ounce unflavored gelatin -- (one package)
1 3/4 cups skim milk
8 ounces reduced-fat cream cheese -- softened
1/2 cup lime juice -- fresh
12 packages equal sweetener
Combine graham cracker crumbs, margarine and 1 teaspoon Equal for Recipes or 3 packets
Equal sweetener or 2 tablespoons Equal Spoonful in bottom of 7-inch springform pan; pat
evenly on bottom and 1/2 inch up side of pan.
Sprinkle gelatin over 1/2 cup milk in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese in small bowl until fluffy; beat in remaining 1-1/4 cups milk and gelatin mixture. Mix in lime juice and 3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful . Transfer filling to pan. Refrigerate pie until set, about 2 hours.
To serve, loosen side of pie from pan with small spatula and remove side of pan. Place pie on serving plate, garnish with lime slices, raspberries and mint, if desired.
Makes 8 Equal Servings
Per serving: 221 Calories; 10g Total Fat; 6g Protein; 26g Carbs; 17mg Cholesterol;
304mg Sodium; Fiber 4g
Points Plus+ 6 Per Serving