Key Lime Pie
We tested this healthy Key lime pie quite a few times and no one got tired of it. We lightened the filling with nonfat condensed milk blended with tangy low-fat plain yogurt and continued the makeover with a topping of lovely golden meringue rather than whipped heavy cream. Use Key limes if you can find them, but common Persian limes work as well.
Source: EatingWell Magazine, January/February 1994
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 3 up to 1 day in advance.
Ingredient Note: Dried egg whites are pasteurized--a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
Nutrition Facts
Serving Size: 1 slice
Per Serving:
341 calories; protein 7.8g; carbohydrates 62.5g; dietary fiber 0.6g; sugars 53g; fat 6.8g; saturated fat 2g; cholesterol 13.3mg; vitamin a iu 212.3IU; vitamin c 5.3mg; folate 26.7mcg; calcium 181.4mg; iron 0.6mg; magnesium 45.8mg; potassium 600mg; sodium 159.2mg; thiamin 0.2mg.
Exchanges:
4 carbohydrate, 2 fat