This frozen treat features the sweet-tart flavor of a Key lime pie--but with a fraction of the calories. It's festive scooped into hollowed-out lime or lemon halves; freeze until ready to serve.

Susanne A. Davis
Source: EatingWell Magazine, Summer 2002
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, lime zest and lime juice in a heatproof bowl. Add boiling water and stir until the sugar has dissolved. Cover and refrigerate until chilled, about 1 hour or overnight.

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  • Add yogurt to the lime mixture and whisk until smooth. Pour into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

  • Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Tips

Make Ahead Tip: The ice will keep, covered, in the freezer for up to 2 days. Let soften in the refrigerator for 1/2 hour before serving.

Nutrition Facts

117.4 calories; protein 1.8g 4% DV; carbohydrates 28.5g 9% DV; exchange other carbs 2; dietary fiber 0.1g; sugars 27.7g; fat 0.1g; saturated fatg; cholesterol 0.6mg; vitamin a iu 7.4IU; vitamin c 4mg 7% DV; folate 4.8mcg 1% DV; calcium 65.5mg 7% DV; iron 0.1mg; magnesium 7.4mg 3% DV; potassium 91.9mg 3% DV; sodium 26.3mg 1% DV; thiaminmg 2% DV; added sugar 25g.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
10/30/2011
Tip: Add part of the sugar then the rest to taste. I'll try a little less next time. The shallow stainless steel pan processor freezing method worked well. I cut chunks 1" to 1 1/2" square processing 1/2 recipe at a time. Pulse 12-20 times then run 12-20 seconds to create a smooth mix. The ice stayed partially frozen and was not difficult to handle. My double recipe made about 8 cups. Read More