You don't have to be in the Florida Keys to enjoy this Key Lime pie. The tart filling, made with low-fat Key Lime flavored yogurt, sits atop a crust made with pretzels and sliced almonds.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
5 hrs 40 mins
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. For crust, in a food processor combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.

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  • Place gelatin in a medium bowl. Add the boiling water and stir until gelatin is dissolved (about 2 minutes). Cover and chill about 30 minutes or until mixture is partially set (the consistency of unbeaten egg whites). Fold in yogurt, whipped topping, and the 1 teaspoon lime peel. Pour into cooled crust.

  • Chill for at least 4 hours. If desired, top with additional shredded lime peel and/or raspberries to serve.

Nutrition Facts

153 calories; protein 3.4g 7% DV; carbohydrates 17.2g 6% DV; dietary fiber 0.4g 2% DV; sugars 9.9g; fat 7.3g 11% DV; saturated fat 4.7g 24% DV; cholesterol 13.1mg 4% DV; vitamin a iu 148.5IU 3% DV; vitamin c 0.6mg 1% DV; folate 25mcg 6% DV; calcium 72.2mg 7% DV; iron 0.5mg 3% DV; magnesium 12.7mg 5% DV; potassium 104.7mg 3% DV; sodium 179.9mg 7% DV.