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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (53g) Recipe makes 12 servings The following items or measurements are not included below: low fat sweetened condensed milk |
||
| Calories 126 | ||
| Calories from Fat 51 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.7g | 8% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 110mg | 4% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 16.5g | 5% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 10.7g | ||
| Protein 2.9g | 5% | |
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Key Lime Pie (Light)
By: Redsie
Apr 10, 2007
Delicious easy and light key lime pie! From R. Reisman.
SERVES 12 , 1 pie
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon vegetable oil
Filling
-
1 (14 ounce) can low fat sweetened condensed milk
- 1/2 cup smooth 5% ricotta cheese
- 4 ounces light cream cheese, softened
- 1/3 cup fresh lime juice (approximately 2 limes)
- 2 teaspoons finely grated lime rind
- 1/4 cup granulated sugar
Directions
1
Preheat the oven to 375°F Spray a 9-inch pie plate with vegetable spray.2
Make crust: in a bowl, stir together the graham crumbs, sugar, water and oil until mixed. Pat the mixture onto the bottom and up the side of a prepared pan.3
Make filling: in a food processor, combine the condensed milk, ricotta cheese, cream cheese, lime juice and rind, and sugar; purée the mixture until it is smooth. Pour it into the crust.4
Place the pan in the centre of the oven and bake for approximately 20 minutes or just until the filling is set. Let the pan cool on a wire rack.5
Chill before serving.
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Fruit > Citrus > Lime
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Gail K
On Jun 15, 2008
This was very light and flavorful, not nearly as creamy as "real" key lime pie, but it was deliciously satisfying if one is dieting. I cheated and used a pre-made light graham cracker crust, and reduced the sugar amount as suggested. It was lovely and tart, and a great non-guilty dessert. I made it for company, and they loved it! I did serve a dollop of light cool whip and a twirl garnish of lime on top.
From: gertc96
On Jun 19, 2007
This was wonderful.... This was also my first successful attempt at a graham craker crust and it didn't fall apart.... The ingredeints were perfect..... I didn't have any light cream cheese so I used two containers of key lime pie yogurt in place of it and cut the sugar to 1/8 cup to make sure it wasn't to sweet.... It turned out just right.... My DH loved it.... Of course, he had to have his dolap of cool whip on top.... Thanks for sharing....
From: RaspberryCordial
On Apr 26, 2007
Mmm...this was creamy, yummy delicious! Really quick and easy to prepare with no prebaking of the crust. I forgot to buy key limes so I used regular. I used reduced fat graham crumbs as well. The crust was very crumbly- I would reduce the crumbs slightly to 1 1/4 cups next time as there were plenty to fill the pie dish, and reduce the sugar in the crumbs to 2 Tbsp. I made this for PAC Spring 2007 as a dessert to go with Redsie's Creamy Baked Beefaroni (Light).
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