Low Fat Key Lime Pie
|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)|
|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)|
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.
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.