Thursday, June 26, 2008

Key Lime Pie

Here is a recipe from a WW member, Terri. Terri says to go ahead and change the recipe to any flavor you like by changing the flavor of the yogurt and the gelatin.

1 box (0.3) sugar-free lime gelatin
1/4 c boiling water
2 8 oz containers key lime light yogurt
1 8 oz container fat free whipped topping, thawed
1 9" reduced fat graham cracker pie crust
  1. Dissolve the gelatin in boiling water.
  2. Wisk in the yogurt until smooth.
  3. Fold in the whipped topping.
  4. Pour into crust and chill for 2 hours.
8 servings, 3 points

1 comment:

gail said...

I make this pie quite often. It is wonderful. The recipe is found on the back of the Keebler Low Fat Graham Cracker Pie Crust. It calls for 2 6oz. containers of yogurt however. I don't see a problem however, putting in 4 more ounces of yogurt. Actually, I think it would be better with a little more yogurt and a little less cool whip. I always leave off about a third of the cool whip any way. Food for thought! :)