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Secrets for healthier Key lime pie

By Jessie Price, June 8, 2009 - 4:36am

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When it comes to dessert, give me something with fruit. Sure, I’m sometimes swayed by an especially dark and gooey-sounding chocolate treat, but for the most part I’m a fruit-dessert gal all the way. I love sweet peaches, plums and pears. But it’s really the tartness of many fruits that makes my mouth water. So lemons and limes are obviously in my tasting “sweet” spot. And then there’s Key lime pie. To me this pie is just straight-up genius. And don’t make it sticky-sweet for me, please. I love lots of fabulous puckery lime flavor.

Get the recipe: Key Lime Pie

This lightened version of Key lime pie, which appeared in our Comfort Foods Made Healthy cookbook, is a dream. It’s got an easy graham cracker crust, a lightened healthier filling and a fluffy meringue topping that has a fraction of the calories of a whipped-cream topping. Plus it’s super lime-y...pure pleasure.

We tested this healthy Key lime pie quite a few times and no one got tired of it. We lightened the filling with nonfat condensed milk blended with tangy low-fat plain yogurt and continued the makeover with a topping of lovely golden meringue rather than whipped heavy cream. Use Key limes if you can find them, but common Persian limes work as well. Enjoy!

Here are some more fruit desserts to try:

Do you prefer a tart and tangy key lime pie or one that's on the sweeter side? Tell us what you think below.

TAGS: Jessie Price, Healthy Cooking Blog

Jessie Price
Jessie Price is the editor-in-chief of EatingWell magazine. Besides her work on 11 other EatingWell books, she is the author of the James Beard Award-winning The Simple Art of EatingWell and EatingWell One-Pot Meals. She lives in Charlotte, Vermont where she stays busy growing her own vegetables in the summer and tracking down great Vermont food products when she’s not working.

Jessie asks: Do you prefer a tart and tangy key lime pie or one that's on the sweeter side?

Tell us what you think:

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