Guest guest Posted June 3, 2004 Report Share Posted June 3, 2004 > > > *Key Lime Pie (Diabetic) > 1 cup reduced-fat graham cracker crumbs > 3-4 tablespoons melted margarine > 4-1/2 teaspoons Equal sweetener, divided OR 15 packets Equal > sweetener, divided > 1 envelope unflavored gelatin > 1-3/4 cups fat-free milk, divided > 1 package (8 ounces) fat-free cream cheese, softened > 1/2 cup key lime, or Persian lime, juice > Light whipped topping, as garnish > Mint sprigs, as garnish > DIRECTIONS > Combine graham cracker crumbs, margarine, and 1 teaspoon Equal for > Recipes in 7-inch springform pan; pat evenly on bottom and 1/2 inch > up side of pan. Sprinkle gelatin over 1/2 cup of the milk in small > saucepan; let stand 2 to 3 minutes; heat just to simmering, stirring > constantly; cool. Beat cream cheese until fluffy in medium bowl; > beat in remaining 1-1/4 cups milk and the gelatin mixture. Mix in > lime juice and remaining 3-1/2 teaspoons Equal for Recipes. Pour > into pan; refrigerate until set, 3 to 4 hours. Remove side of pan; > lace pie on serving plate. Garnish with light whipped topping and > mint. > Nutritional Information Per Serving: > Calories: 147, Fat: 5.4, Cholesterol: 3.2, Sodium: 320 mg, Protein: > 8.7 g, Carbohydrate: 16.6 g > Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 1/2 Fat > > > > Quote Link to comment Share on other sites More sharing options...
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