Slimmed Down Key Lime Pie

key-lime-pie-1-final-sm

  • 1 ready to fill cookie crumb or graham cracker crumb crust
  • 1 tablespoon plain gelatin
  • 1/3 cup fresh lime juice or key lime juice
  • 1 cup boiling water
  • Sugar substitute to equal ¼ cup
  • 13 ounce can cold evaporated skim milk
  • ¼ cup cold water
  • 4 serving package instant vanilla pudding
  • Dash of lime zest, optional
  • Light or fat-free whipped topping
  • Thin lime slices for garnish, optional

 

In a blender container, combine plain gelatin and fresh lime juice. Wait one minute until softened, then add boiling water. Cover and blend on high speed until all gelatin granules are dissolved.  Add sugar substitute, evaporated skim milk, water, pudding mix and lime zest. Cover and blend smooth. Chill in refrigerator for about 20 minutes until mixture begins to set. Spoon into prepared pie shell and chill several hours until firm. Top with dollops of whipped topping and garnish with lime slices, if desired.

Serves 8.

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