Since I am turning over my kitchen to a low fat facility for my family, I am trying to find the flavors they love but in low fat options. Key Lime is a flavor that is very popular with all members of my family. My husband hates cheesecake but if it’s Key Lime cheesecake, he will eat it. Lime is a great flavor to add to salsas, dips, smoothies, or even water. However, the most fun way to enjoy a lime is in Key Lime pie. Below are two recipes to get that cool refreshing taste without all the fat.
Low Fat Key Lime Pie
Ingredients:
1 reduced-fat graham cracker crust
1 box (0.3 oz) Lime Flavor Jello-O Sugar-Free Gelatin
1/4 cup boiling water
1 (8 oz) container fat-free whipped topping
4 (6 oz) key lime pie flavor yogurts
1 lime (sliced or curled zest) for garnish
Directions:
In a large bowl, dissolve gelatin packets into the boiling water–use wire whisk to ensure gelatin is completely dissolved.
Stir in yogurt with wire whisk.
Fold in whipped topping with wooden spoon.
Spread in pie crust.
Garnish with lime slices or curled lime zest.
Refrigerate for at least 2 hours.
Low Fat Key Lime Desert Bars
Ingredients:
1 1/2 cups low fat graham cracker crumbs (about 5 ounces)
2 tbsp brown sugar
Butter-flavored cooking spray
8-ounces light tub cream cheese
1 tbsp lime zest
1 14-ounce can fat-free sweetened condensed milk
1/3 cup lime juice (3 or 4 regular limes)
Directions:
Preheat oven to 350 degrees.
Combine cracker crumbs with brown sugar. Lay a sheet of foil in a 8 x 8 square baking pan, with the sides overhanging the edges. Tuck sides under. Spray foil-lined base with butter-favored cooking spray. Press crumb mixture into pan. Briefly spray cooking spray on top, and press again.
In a medium bowl, beat light cream cheese until softened. Add lime zest and condensed milk. Beat until smooth. Add lime juice and beat until well blended.
Pour lime mixture on to crumb base. Bake for 25-30 minutes, until center is just set and edges pull away a little. Allow to cool. Chill for at least 2 hours. Cut into 16 bars.