Yogurt Lime Pie
|Yogurt cheese||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Light cream||1⁄2 Cup (8 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Eggs||3 , lightly beaten|
|Plain yogurt||1 Cup (16 tbs), drained through 2 layers of cheesecloth for 30 minutes|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Grated lime rind||1 Tablespoon|
|Baked 9 inch whole wheat pastry||1 (1 Pie Shell)|
1. Put the cheese in the container of an electric blender or food processor and whirl or process until smooth.
2. In a small heavy pan sprinkle the gelatin over the cream and let soften for 5 minutes. Add the sugar and heat, stirring, until the sugar and gelatin are dissolved.
3. Stir some of the hot mixture into the eggs. Return to the saucepan and heat, stirring, until mixture thickens. Do not boil.
4. Add the yogurt, yogurt cheese, lime juice, and rind. Mix well and pour into the pie shell. Refrigerate for several hours or overnight.