- 12
Ingredients
- 7 reduced-fat graham crackers, crumbled
- 1 1/2 Tbsp light butter, melted
- 3/4 cup fresh lime juice
- 1 tsp grated lime zest
- 1 envelope unflavored gelatin
- 8 oz fat-free cream cheese, softened
- 8 oz reduced-fat cream cheese, softened
- 1 (14 oz) can fat-free sweetened condensed milk
- 1 cup fat-free sour cream
- 1 cup fat-free whipped topping
- 1/2 cup confectioners' sugar
Preparation
Step 1
Combine the graham cracker crumbs and butter in a bowl, mix well. Spray a 9-inch springform pan with nonstick cooking spray. Press the crumb mixture into the bottom of the pan. Bake at 350 degrees for 10 minutes. Remove from the oven and cool.
Combine the lime juice and lime zest in a microwave-safe dish. Sprinkle the gelatin over the surface, set aside for 10 minutes. Combine the cream cheeses in a mixing bowl or food processor and beat until smooth. Microwave the gelatin mixture on high for 20 seconds. Add the gelatin mixture and condensed milk to the cheese mixture, and process until smooth. Pour into the prepared springform pan. Refrigerate for 30 minutes.
Gently whisk the sour cream, whipped topping and confectioner's sugar together in a bowl. Spread over the top of the pie. Chill for 2 hours before serving/