Best Reduced Fat Icebox Key Lime Pie Recipes

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REDUCED-FAT ICEBOX KEY LIME PIE



Reduced-Fat Icebox Key Lime Pie image

Greek yogurt giver this pie a creamy texture; make sure you don't substitute for it. You will never know this is Reduced-Fat.

Provided by Londonsbk

Categories     Pie

Time 30m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 10

8 low-fat graham crackers, broken into pieces
1 tablespoon sugar
2 tablespoons unsalted butter, melted
4 ounces neufchatel cheese, softened
3/4 cup lime juice, from 6 limes
1 tablespoon lime zest
1 1/4 teaspoons unflavored gelatin
14 ounces fat-free sweetened condensed milk
1/2 cup fat free Greek yogurt
1 teaspoon vanilla extract

Steps:

  • MAKE CRUST: Adjust over rack to middle position and heat oven to 350 degrees. Process graham crackers and sugar in food processor to fine crumbs. Add butter and 2 tablespoons cream cheese and pulse until combined. Press crumbs into bottom and sides of 9 inch pie plate. Bake until lightly browned and set, 12 to 14 minutes. Cool completely.
  • MAKE FILLING: Combine 3 tablespoons lime juice and gelatin in small bowl and let sit until gelatin softens, about five minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Wipe out food processor and process condensed milk, yogurt, and remaining cream cheese until smooth, about 1 minute. With machine running, pour in gelatin mixture, remaining lime juice, zest, and vanilla and process until thoroughly combined.
  • CHILL PIE: Scrape mixture into cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. Serve.

Nutrition Facts : Calories 84.5, Fat 6.2, SaturatedFat 3.7, Cholesterol 18.4, Sodium 60.8, Carbohydrate 5.2, Fiber 0.1, Sugar 3.6, Protein 2.6

REDUCED-FAT ICEBOX KEY LIME PIE



Reduced-Fat Icebox Key Lime Pie image

Greek yogurt gives this pie a creamy texture; don't substitute for it.

Provided by @MakeItYours

Number Of Ingredients 9

8 low-fat graham crackers, broken into rough pieces
1 tablespoon sugar
3 tablespoons unsalted butter, melted
4 ounces 1/3-less-fat cream cheese (neufchatel), softened
1 tablespoon grated lime zest plus 3/4 cup juice (6 limes)
1 1/4 teaspoons unflavored gelatin
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup 0% Greek yogurt
1 teaspoon vanilla extract

Steps:

  • Adjust oven rack to middle position and heat oven to 350 degrees F. Process graham crackers and sugar in food processor to fine crumbs. Add melted butter and 2 tablespoons cream cheese and pulse until combined. Press crumbs into bottom and sides of 9-inch pie plate. Bake until lightly browned and set, 12 to 14 minutes. Let cool completely.
  • Combine 3 tablespoons lime juice and gelatin in small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Wipe out food processor and process condensed milk, yogurt and remaining cream cheese until smooth, about 1 minute. With processor running, pour in gelatin mixture, remaining lime juice, lime zest and vanilla and process until thoroughly combined.
  • Transfer mixture to cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. Serve.

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