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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 164.4
  • Total Fat: 3.5 g
  • Cholesterol: 2.5 mg
  • Sodium: 231.9 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 4.9 g

View full nutritional breakdown of Yummy Key Lime Yogurt Pie (Shape Magazine) calories by ingredient
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Yummy Key Lime Yogurt Pie (Shape Magazine)

Submitted by: MPSRDBRL

View the original recipe for Yummy Key Lime Yogurt Pie

Introduction

Refreshing summer dessert... made with Key lime yogurt, cream cheese, fresh lime peel and juice and a reduced fat graham cracker crust. Refreshing summer dessert... made with Key lime yogurt, cream cheese, fresh lime peel and juice and a reduced fat graham cracker crust.
Number of Servings: 8

Ingredients

    2 tablespoons cold water
    1 tablespoon fresh lime juice
    1 1/2 teaspoons unflavored gelatin
    4 oz (half 8-oz package) fat-free cream cheese, softened
    3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
    1/2 cup frozen (thawed) reduced-fat whipped topping
    2 teaspoons grated lime peel

    Crust Options: Vanilla Wafers (lower carbs)
    16 Reduced Fat Vanilla Wafers, crushed
    2 tbsp Smart Balance Buttery Spread, melted
    1/2 tsp sugar
    OR
    1 reduced-fat graham cracker crumb crust (6 oz)

    Note : The nutritional facts for this recipe are based on using the ready crust reduced fat graham crust.

Directions

Makes 8 Servings

I use a prepared reduced fat graham cracker crumb crust (6 oz).

Another option would be to use the reduced fat vanilla wafers.I've made this recipe using individual silicone muffin cups. I crushed the vanilla wafers and mixed with the melted butter and sugar. Mix well. Divide into 8 muffin cups or dessert cups and press down using a spoon. Set aside while you make the yogurt pie mixture.

1. In 1-quart saucepan, mix water and lime juice; sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
3. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.







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