Key Lime Ice

Key Lime Ice

1 Review
From: EatingWell Magazine, Summer 2002

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup sugar
  • 2 teaspoons freshly grated lime zest
  • 1/3 cup bottled Key-lime juice, or fresh lime juice
  • 2 1/2 cups boiling water
  • 1 cup nonfat or low-fat plain yogurt

Preparation

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  • Ready In

  1. 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.
  2. 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.)
  3. 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.
  • 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 information

  • Serving size: 1/2 cup
  • Per serving: 117 calories; 0 g fat(0 g sat); 0 g fiber; 28 g carbohydrates; 2 g protein; 5 mcg folate; 1 mg cholesterol; 28 g sugars; 25 g added sugars; 7 IU vitamin A; 4 mg vitamin C; 66 mg calcium; 0 mg iron; 26 mg sodium; 92 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate

Reviews 1

April 27, 2010
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By: desdir
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.