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KEY LIME PIE

Source of Recipe

Suzy


List of Ingredients


- 1 cup reduced-fat graham cracker crumbs
- 3-4 tablespoons melted margarine
- 4-1/2 teaspoons Equal sweetener, divided
OR 15 packets Equal sweetener, divided
- 1 envelope unflavored gelatin
- 1-3/4 cups fat-free milk, divided
- 1 package (8 ounces) fat-free cream cheese, softened
- 1/2 cup key lime, or Persian lime, juice
- Light whipped topping, as garnish
- Mint sprigs, as garnish



Recipe

Combine graham cracker crumbs, margarine, and 1 teaspoon Equal for Recipes in 7-inch springform pan; pat evenly on bottom and 1/2 inch up side of pan.

Sprinkle gelatin over 1/2 cup of the milk in small saucepan; let stand 2 to 3 minutes; heat just to simmering, stirring constantly; cool.

Beat cream cheese until fluffy in medium bowl; beat in remaining 1-1/4 cups milk and the gelatin mixture. Mix in lime juice and remaining 3-1/2 teaspoons Equal for Recipes. Pour into pan; refrigerate until set, 3 to 4 hours.

Remove side of pan; lace pie on serving plate. Garnish with light whipped topping and mint.