Several readers responded to a request from Marilyn Hobson of Yadkinville. She asked for a no-bake recipe for Key lime pie.
I received two basic types: regular and low-fat.
Nancy Hartwig's regular version uses cream cheese for the dairy element in the filling. Molly Henning sent a similar recipe that uses a cup of whipped heavy cream in place of the cream cheese.
Susan Hudson of Wallburg uses nonfat yogurt to reduce the calories and adds some gelatin to make sure the filling sets well.
Hudson's recipe comes from the makers of Nellie & Joe's Key West Lime Juice.
Help
- Recipe Swap would like a recipe for roasted fennel salad.
Nellie & Joe's Low-Fat
Key Lime Pie
Makes 1 pie
1 14-ounce can sweetened condensed milk
2/3 cup nonfat plain yogurt
½ cup Key lime juice
2 teaspoons grated lime zest
¼ ounce package unflavored gelatin
¼ cup water
1 9-inch graham-cracker pie crust
1. Whisk together milk, yogurt, lime juice and zest.
2. In small bowl, sprinkle gelatin over warm water and let soften for 2 minutes, then whisk into lime mixture. Refrigerate 15 to 20 minutes, stirring occasionally, until mixture begins to set.
3. Pour into pie shell and refrigerate, preferably overnight.
Key Lime Pie
Makes 1 pie
8 ounces cream cheese, softened
3 ounces Key lime juice
1 teaspoon vanilla extract
1 14-ounce can sweetened condensed milk
1 graham-cracker crust
1. Cream the cream cheese with the lime juice, vanilla and condensed milk until smooth and well-combined. Pour mixture into crust and refrigerate until filling is set.
2. Top with nondairy whipped topping or whipped cream before serving.
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