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


Ingredient Checklist


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.

  • 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; total fat 7.3g 11% DV; saturated fat 4.7g; cholesterol 13mg 4% DV; sodium 180mg 7% DV; potassium 105mg 3% DV; carbohydrates 17.2g 6% DV; fiber 0.4g 2% DV; sugar 10g; protein 3.4g 7% DV; exchange other carbs 1; vitamin a iu 149IU; vitamin c 1mg; folate 25mcg; calcium 72mg; ironmg; magnesium 13mg.