You’ll LOVE this cool, refreshing, lighter version of Key Lime Pie. The traditional Graham goodness and tang is still there, but we tossed the excess calories and fat!
1 cup whole grain graham cracker crumbs
1 Tablespoon brown sugar
1/8 teaspoon salt
1 ounce premium white chocolate, grated or finely chopped
3 Tablespoons Becel Light margarine or other reduced calorie margarine
1/2 cup plain fat free Greek yogurt
1/2 cup fresh Key Lime juice or lime juice
1/2 teaspoon grated lime rind
3 large egg yolks
1 (14 oz.) can fat free sweetened condensed milk
3/4 cup frozen fat free whipped topping, thawed
Preheat oven to 350 degrees
To prepare crust: combine crumbs, sugar, salt and chocolate in a bowl, stirring well to combine. Add butter; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8-10 minutes or until beginning to brown; cool completely on a wire rack.
To prepare filling: place yogurt and next 4 ingredients in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350 for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely and chill at least 2 hours. Serve with 1 ½ tablespoons of whipped topping.
Yields: 8 servings
NUTRITION INFO (PER SERVING)
Total Fat 8.5g
Saturated Fat 2.8g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 2.1g