Low Carb Key Lime Yogurt Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 208.2
- Total Fat: 16.6 g
- Cholesterol: 33.5 mg
- Sodium: 88.9 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.6 g
- Protein: 9.7 g
View full nutritional breakdown of Low Carb Key Lime Yogurt Pie calories by ingredient
Introduction
This is a make-over on LadySunbeam's "Yummy Key Lime Yogurt Pie" - which was too high in carbs for my taste. This is a make-over on LadySunbeam's "Yummy Key Lime Yogurt Pie" - which was too high in carbs for my taste.Number of Servings: 8
Ingredients
-
2 tablespoons cold water
2 tablespoon fresh lime juice
1 lime fruit, finely chopped (or pureed)
1-2 tbsp Splenda
1 1/2 teaspoons unflavored gelatin
4 oz cream cheese, softened
18 oz Fage 0% fat Greek Yogurt
1/2 cup whipped heavy cream
2 teaspoons grated lime peel
Crust:
1 cup ground almonds
2 tbsp butter
1/2 tsp Splenda or Stevia
Directions
I made this in silicone muffin cups, makes it easier for portion control.
Crust: Mix the finely ground almonds, melted butter, & Splenda together. Divide into 8 muffin cups or dessert cups and press down (I use my fingers).
1. In 1-quart saucepan, mix water, lime juice, and chopped lime pieces; 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 and Splenda 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 cream and lime peel. Pour into crusts. Refrigerate until set, about 2 hours.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SNAPSHOTSTACY.
Crust: Mix the finely ground almonds, melted butter, & Splenda together. Divide into 8 muffin cups or dessert cups and press down (I use my fingers).
1. In 1-quart saucepan, mix water, lime juice, and chopped lime pieces; 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 and Splenda 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 cream and lime peel. Pour into crusts. Refrigerate until set, about 2 hours.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SNAPSHOTSTACY.