Yummy Key Lime Yogurt Pie
- Minutes to Prepare:
- Minutes to Cook:
- 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, crushed2 tbsp Smart Balance Buttery Spread, melted1/2 tsp sugarOR 1 reduced-fat graham cracker crumb crust (6 oz) Note : The nutritional facts for this recipe are based on using the reduced fat vanilla wafers.Nutritional Facts if using reduced fat graham cracker crumb crust: Cal 150 Total Fat 4gCholesterol 0g Total Carbs 26g Protein 5 g
Makes 8 Servings
You can use a prepared reduced fat graham cracker crumb crust (6 oz). This recipe is based upon using vanilla wafers to cut the carbs.
I 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.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYSUNBEAM.
You can use a prepared reduced fat graham cracker crumb crust (6 oz). This recipe is based upon using vanilla wafers to cut the carbs.
I 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.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYSUNBEAM.
Nutritional Info Amount Per Serving
- Calories: 114.3
- Total Fat: 3.5 g
- Cholesterol: 2.5 mg
- Sodium: 180.1 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 0.0 g
- Protein: 4.1 g
Member Reviews
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LOFSTI
Great. Used yoplait Greek 100, and for crust,1 cup original Fiber One along with 8 vanilla wafers. The only thing I would do differently is use 3 tabs lime juice and no water. Would like more intense, but Husband and I both thought it was terrific. Had some sliced mango on the side. Pretty too - 4/9/17