Key Lime Pie (Diabetic)
1 cup graham cracker crumbs
3 tablespoons melted margarine
1 teaspoon Equal or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful
1 (1/4-ounce) envelope unflavored gelatin
1 3/4 cups skim milk
1 (8-ounce) package reduced-fat cream cheese, softened
1/3 to 1/2 cup fresh lime juice
3 1/2 teaspoons Equal or 12 packets Equal sweetener or 1/2 cup Equal Spoonful
Lime slices, raspberries and fresh mint sprigs, for garnish (optional)
- Combine graham cracker crumbs, margarine and 1 teaspoon Equal or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful in bottom of 7-inch springform pan; pat evenly on bottom and 1/2-inch up side of pan.
- Sprinkle gelatin over 1/2 cup milk in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese in small bowl until fluffy; beat in remaining 1 1/4 cups milk and gelatin mixture. Mix in lime juice and 3 1/2 teaspoons Equal or 12 packets Equal sweetener or 1/2 cup Equal Spoonful . Refrigerate pie until set, about 2 hours.
- To serve, loosen side of pie from pan with small spatula and remove side of pan. Place pie on serving plate, garnish with lime slices, raspberries and mint, if desired.
Makes 8 servings.
Nutrition Information Per Serving: 150 cal., 6 g pro., 11 g carbo., 10 g fat, 16 mg chol., 231 mg sodium.
Food Exchanges: 1 Bread, 2 Fat.
Sugar Free Key Lime Pie
1 packet Knox unflavored gelatin
3 tablespoons lime juice
1/2 cup boiling water
9 - 1gram packets Equal or similar
1-9-inch graham cracker
Thin lime slices
1 cup evaporated skim milk
1 teaspoon vanilla
Juice of 1-1/2 limes
2 drops green food coloring
Sprinkle gelatin over lime juice and let it stand for 1 minute.
Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved. Refrigerate about 45 minutes or until slightly thickened.
Combine milk and vanilla and freeze 30 minutes.
Remove from freezer and whip at high speed until stiff.
Stir lime juice and food coloring into whipped milk. (Save remaining 1/2 lime for garnish.)
Slowly blend gelatin mixture into whipped milk. Spoon pie filling into crust. Chill until firm.
Garnish with lime zest and lime slices. Cut into 8 even portions and serve 1 portion per serving.
Yield: One 9-inch pie, 8 servings
Nutritional Information Per Serving:
Calories: 111; Cholesterol: 14 mg; Fat: 5 grams;
Carbohydrates: 14 grams; Protein 4 grams
Exchanges: 1 Bread and 1 Fat
DIABETIC KEY LIME PIE - filling
1 (13 oz.) can evaporated skim milk
2 tsp. vanilla
2 envs. plain gelatin
1/3 c. lime juice, strain if fresh
1 c. boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind
Green food coloring
Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal; blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest. Makes 16 servings.
DIABETIC PIE CRUST
20 graham crackers, crushed
4 tbsp. oleo, melted
2 pkgs. Equal
1/4 lemon peel (optional)
Crush crackers and add Equal. Add oleo. Put in pie plates and pat down. Put in refrigerator for 1 hour to chill. Makes 2 (9 inch) pie crusts or 1 (9 x 13 inch) baking dish crust.
1 cup Graham cracker crumbs
3 tbsp Melted Margarine
2 tbsp NutraSweet Spoonful
1 1/4 oz Envelope Unflavored gelatin
1 3/4 cup Skim milk
8 oz (1) Pk Reduced Fat Cream Cheese, So
1/3 cup To 1/2 c fresh lime juice
1/2 cup NutraSweetSpoonfull
Combine Graham Cracker Crumbs, Margarine and 2 Tbl NutraSweet
Spoonfull in bottom of 7-inch springform pan; Pat evenly on
bottom and 1/2 inch up the side of the pan.
Sprinkle Gelatin over 1/2 cup of the milk in a small saucepan; Let
stand 2 to 3 minutes. Cook over low heat, stirring constantly, until
gelatin is dissolved. Beat cream cheese until fluffy in small bown;
beat in remaining 1 1/4 cups milk and the gelatin mixture. Mix in
lime juice and 1/2 cup NutraSweet Spoonful. Refrigerate pie
until set, about 2 hours.
To serve: Loosen side of poie for pan with small spatula and remove
side of pan. Place pie on serving plate; Garnish with lime slices
Makes 8 servings
Serving size 1/8 pie (45 degree slice)
Calories --------------- 150 Saturated Fat --------- 3g
Diabetic Food Exchange 1 starch, 2 fat