5 Minute Key Lime Pie
Many Americans who have ordered a Key Lime Pie in a restaurant or made one at home, have never really tasted a genuine Key Lime Pie. What they have had is a Persian Lime Pie.
The Persian Lime or Tahiti Lime is a relatively new fruit developed in the early 20th century. It is the kind you'll see in almost any supermarket in the United States. The Key Lime, Mexican Lime or West Indian Lime is round and small, a lighter shade of green with a thin skin and a delicate aroma. It can be grown in Florida and in southern California, but you'll find it only occasionally in supermarkets.
Recipe Ingredients
1 graham crust - reduced-fat ready-made
1 package (4 ounces) lime-flavor gelatin
1/4 cup boiling water
2 containers (6 ounces) key lime pie flavor light yogurt
1 tub fat-free whipped topping, thawed
Recipe Directions
In large, heat-resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon.
Spread in crust. Refrigerate overnight or at least two hours.
Garnish as desired. Refrigerate leftovers.
Recipe makes 8 servings Key Lime Pie.
Nutrition information per serving: Calories: 145; Fat: 2.0g; Fiber: <1g
