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Low Fat Key Lime Pie

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<p><a href="http://www.flickr.com/photos/visualthinker/4282305631/">http://www.flickr.com/photos/visualthinker/4282305631/</a></p>
This Key Lime Pie works as a refreshing change from my daily chocolate cake dessert. This traditional American citrus concoction is soon going to become a regular feature of my dessert menu as it seems I've become an addict.! Just try this Key Lime Pie for an occasional dessert and tell me how it feels biting into these Florida Keys naturalized Key lime confections.
Ingredients
  9 inch baked pie crust 1 Large (Count 1 Slice Bread Per Serving)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Eggs 3 , separated
  Fresh lime juice/Lemon juice 4 Tablespoon
  Grated lime rind/Grated lemon rind 1 1⁄2 Teaspoon
  Artificial sweetener 6 Teaspoon (To Equal 12 Teaspoons Sugar)
  Salt 1⁄4 Teaspoon
  Instant non fat dry milk 1⁄3 Cup (5.33 tbs)
  Ice water 1⁄3 Cup (5.33 tbs)
  Green food coloring 3 Drop (Adjust Quantity As Needed)
Directions

Cool baked piecrust.
Sprinkle gelatin in cold water to soften.
Combine in medium saucepan the slightly beaten egg yolks, 3 tablespoons of the lime or lemon juice, rind, sweetener, salt and softened gelatin.
Cook over low heat, stirring constantly until liquid is warm and gelatin dissolved.
Remove from heat.
Cool.
In small bowl, combine and beat dry milk powder, ice water and remaining tablespoon lime or lemon juice until stiff peaks form.
Fold into gelatin mixture with few drops green food coloring.
Beat egg whites until stiff peaks form.
Fold gently but thoroughly into gelatin mixture.
Fill pie shell.
Cool in refrigerator till set.
Brown quickly under broiler.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Pie

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