Key Lime Pie

Key Lime Pie

From My Italian Kitchen, a new book of ‘Homestyle Recipes Made Lighter and Healthier’ by Janet Zappala, this Key Lime Pie is great for a treat.

This recipe makes 12 servings of about 4 ounces each and takes 30-35 minutes preparation time and 10 minutes cooking time.

Ingredients for the Crust:
1 ¾ cups (about 14 ounces) whole-wheat honey graham cracker crumbs
¼ cup agave nectar
½ cup natural buttery spread (such as Earth Balance or Smart Balance), melted

Ingredients for the Filling:
1 14 ounce can sweetened condensed milk
1 envelope plain gelatin
¼ cup water at room temperature
½ cup key lime juice (such as Nellie and Joe’s Famous Key West Lime Juice) at room temperature
Zest of 1 lime
2 tablespoons honey
4 ounces reduced fat cream cheese, softened
1 cup low fat vanilla yogurt

Instructions for the Crust:
Preheat the oven to 350 degrees F.
Lightly grease a 9 ½ inch round Pyrex dish; set it aside.
In a food processor, grind the cracker crumbs until fine.
In a medium sized bowl, stir together the cracker crumbs, agave nectar, and melted butter alternative.
Using your hands, mix the ingredients until they’re thoroughly combined.
Press the crumb mixture firmly on the bottom and up the sides of the Pyrex dish.
Bake for 10 minutes. Remove the crust from the oven, let it cool. Turn off oven.

Instructions for the Filling:
Bring the condensed milk to a gentle boil in a small saucepan over a low heat, stirring occasionally.
Remove the pan from the heat; let it cool.
In a medium-sized bowl, sprinkle the gelatin over the ¼ cup of water; let stand for 5-10 minutes.
Set the bowl of gelatin over a pot of simmering water. (Make sure the top of the pot is a little smaller than the bowl size). Stir a few seconds until the gelatin is dissolved.
Remove the gelatin from the stove; whisk in the lime juice and lime zest.
In a large mixing bowl, add the honey, cream cheese, and yogurt; beat until smooth.
Add the gelatin mixture and the condensed milk to the large mixing bowl; whisk until thoroughly combined.
Pour the filling into the baked pie crust. Chill 3 hours or until firm.

Nutritional info provided by www.menucalc.com for 1 serving of approximately 4 oz.
Calories 270 
Calories from Fat 80 
Total Fat 10g 15% daily value
Saturated Fat 4g 20% daily value
Trans Fat 0g 
Cholesterol 20mg 7% daily value
Sodium 220mg 9% daily value
Carbohydrates 39g 13% daily value
Dietary Fiber 0g 0% daily value
Sugars 32g 
Protein 8g 
Vitamin A IU 15% daily value
Vitamin C mg 6% daily value
Calcium mg 15% daily value
Iron mg 4% daily value
Please note all nutritional information provided is approximate.