1 c graham-cracker crumbs
2 tbsp Splenda Granular
1 tbsp margarine or butter, melted
1 egg white
1 envelope unflavored gelatin
2/3 c key lime juice, divided
1 c 1% milk
1 large egg + 2 egg yolks, lightly beaten
1 tbsp lime zest
3/4 c Splenda Granular
4 oz nonfat cream cheese
4 oz light tub-style cream cheese
Preheat oven to 350 degrees. Lightly coat a 9-inch pie pan with nonstick cooking spray.
In a small bowl or food processor combine crumbs, Splenda, and margarine and pulse or stir. Add egg white and stir well, or pulse again. Pour crumb mixture into pie plate. With your fingers, the back of a spoon, or with a sheet of plastic wrap, press down on the crumbs until they coat the bottom and sides of the pie plate. Bake 8-10 minutes. Remove and cool.
In a medium sauce pan dissolve the gelatin in 1/3 cup of the key lime juice for three minutes. Add milk, egg, egg yolks, remaining 1/3 cup key lime juice, lime zest, and Splenda. Cook for 10 minutes or until mixture thickens. Remove from heat. Cool slightly.
Place the cream cheese in a large bowl and beat on medium speed with an electric mixer until creamy. Beat in lime mixture until smooth. Refrigerate mixture until thoroughly cooled, stirring every 10 minutes.
Pour mixture into cooled pie shell and chill at least 2 hours or overnight. Serve cool.
- Nutrients Per Serving
- 160 Calories
- 16 g Carbohydrate
- 8 g Protein
- 6 g Fat (2.5 g Saturated)
- 0.5 g Fiber
- 260 mg Sodium