235
calories per serving
Total
time 20 minutes
plus chilling
Makes 10 Servings
1¼ cups
low-fat graham cracker crumbs
4 Tbsp.
trans fat-free vegetable oil spread (60% to 70% oil)
1 Tbsp.
sugar
1/8 tsp. salt
1 envelope
unflavored gelatin
22 Key
limes or 4 to 5 regular limes
1 can (14
oz.) fat-free sweetened condensed milk
1½ cups
plain fat-free yogurt
1. Preheat oven to 375°F. In 9-inch glass pie
plate, mix crumbs with vegetable oil spread, sugar, and salt to moisten. With
hands, press onto bottom and up sides of pie plate. Bake 10 to 12 minutes, or
until golden. Cool until ready to fill.
2. Meanwhile, to 1-quart saucepan, add 1/3
cup cold water; sprinkle with gelatin. Let stand 2 minutes to soften gelatin.
Cook on low to dissolve, stirring. Remove from heat.
3. From Key limes, squeeze ½ cup juice (if using
regular limes, also grate 2 teaspoons peel). In bowl, whisk lime juice, milk,
and yogurt (and peel, if applicable). Whisk in gelatin mixture.
4. Spoon filling into crust. Cover; refrigerate at
least 2 hours to set.
Each
serving about 7 g
protein, 42 g carbohydrate, 5 g total fat, (1 g saturated), 0 g fiber, 6 mg
cholesterol, 185 mg sodium.