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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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; 7.3 g total fat; 4.7 g saturated fat; 13 mg cholesterol; 180 mg sodium. 105 mg potassium; 17.2 g carbohydrates; 0.4 g fiber; 10 g sugar; 3.4 g protein; 149 IU vitamin a iu; 1 mg vitamin c; 25 mcg folate; 72 mg calcium; 13 mg magnesium;