Key Lime Pie (Weight Watchers)
Doesn't taste like diet food! Cooling, tasty and fewer calories than other Key Lime contenders. I have made this over and over, as it is always popular.
Doesn't taste like diet food! Cooling, tasty and fewer calories than other Key Lime contenders. I have made this over and over, as it is always popular.
- 1 0.3-oz box lime flavored gelatin, sugar-free
- 1/4 cup water boiling
- 2 6-oz containers key lime pie-flavored light yogurt
- 1 teaspoon lime zest grated
- 1/4 cup lime juice fresh squeezed
- 1 8-oz container frozen whipped topping, fat-free thawed
- 1 9-inch graham cracker pice crust, reduced-fat
- 1 egg white beaten with fork
- Carbohydrate 26.55507134875 g
- Cholesterol 5.330485693 mg
- Fat 7.16946246237 g
- Fiber 0.60337499761954 g
- Protein 4.21509988749 g
- Saturated Fat 1.996871920194 g
- Serving Size 1 1 Serving (110g)
- Sodium 152.6559216935 mg
- Sugar 25.9516963511305 g
- Trans Fat 0.458791803464999 g
- Calories 184 calories
Step-by-step
- Carefully brush graham cracker crust with egg white (gently, so crust doesnt crack). Bake in 375 degree oven for 5 min. Remove, let cool.
- In the meantime, in a large heat-resistant bowl, dissolve gelatin in boiling water.
- Add fresh lime juice and lime zest to gelatin mixture.
- With wire whisk, stir in yogurt
- With wooden spoon, fold in whipped topping.
- Transfer mixture to prepared, cooled crust. Refrigerate overnight, or at least 2 hours. (Use the crust's plastic cover, flipped over so it makes a dome, as the lid, to keep pie fresh while chilling. Lid also makes this pie easy to transport to a gathering.)
- Slice and serve into 8 pieces: garnished with thin lime slice, if desired.
Sharp citrus aroma and a pale green filling that holds a clean wedge shape define this lighter variation of the classic citrus tart. Achieving the right texture relies entirely on precise temperature control and proper component handling.
Avoiding Common Pitfalls
Brushing the graham cracker crust with egg white and baking it at 375 degrees Fahrenheit for precisely 5 minutes creates a moisture barrier that prevents the crumb base from turning soggy. Skipping this quick oven step allows the liquid filling to penetrate the crumbs, ruining the structural integrity of the crust. Whisking the yogurt into the warm gelatin mixture too quickly can cause curdling; temper the dairy by adding it gradually while stirring constantly with a wire whisk.Gelatin and Folding Mechanics
Dissolving the sugar-free gelatin in boiling water must happen completely before adding any cold liquids, otherwise undissolved granules will create an unpleasant grainy texture in the finished filling. Folding the thawed fat-free whipped topping into the citrus base requires a gentle hand using a wooden spoon to preserve the trapped air that gives the dessert its light mouthfeel. Allowing the assembled pie to chill undisturbed in the refrigerator for a minimum of two hours lets the gelatin set the filling firmly enough to slice cleanly.
