Key Lime Pie with Pretzel Crust

Key Lime Pie with Pretzel Crust

0 Reviews
From: Diabetic Living Magazine

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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups small pretzel twists (2 ounces; about 34)
  • 2 tablespoons sliced almonds, toasted
  • 3 tablespoons butter, melted
  • 1 (4-serving size) package sugar-free, low-calorie lime-flavor gelatin or regular lime-flavor gelatin
  • 1 cup boiling water
  • 2 6-ounce cartons low-fat Key lime pie-flavor yogurt
  • ½ (8 ounce) container frozen light whipped dessert topping, thawed
  • 1 teaspoon finely shredded lime peel
  • Finely shredded lime peel and/or raspberries (optional)


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Chill for at least 4 hours. If desired, top with additional shredded lime peel and/or raspberries to serve.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 153 calories; 7 g fat(5 g sat); 0 g fiber; 17 g carbohydrates; 3 g protein; 25 mcg folate; 13 mg cholesterol; 10 g sugars; 149 IU vitamin A; 1 mg vitamin C; 72 mg calcium; 0 mg iron; 180 mg sodium; 105 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1½ fat, ½ other carbohydrate, ½ starch

Reviews 0