Reduced-Fat Icebox Key Lime Pie

By cserumga

Ingredients

• 8 graham crackers, low fat, broken into rough pieces
• 1 tablespoon sugar
• 3 tablespoons unsalted butter, melted
• 4 ounces Neufchatel (1/3 less fat) cream cheese, softened
• 3/4 cup juice and 1 tablespoon grated zest from 6 limes
• 1 1/4 teaspoons unflavored gelatin
• 1 (14-ounce) can sweetened condensed milk, fat-free
• 1/2 cup fat-free Greek yogurt (see note)
• 1 teaspoon vanilla extract

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

1. MAKE CRUST Adjust oven rack to middle position and heat oven to 350 degrees. Process graham crackers and sugar in food processor to fine crumbs. Add butter and 2 tablespoons cream cheese and pulse until combined. Press crumbs into bottom and sides of 9-inch pie plate. Bake until lightly browned and set, 12 to 14 minutes. Cool completely.

2. MAKE FILLING Combine 3 table- spoons lime juice and gelatin in small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Wipe out food processor and process condensed milk, yogurt, and remain- ing cream cheese until smooth, about 1 minute. With machine running, pour in gelatin mixture, remaining lime juice, zest, and vanilla and process until thoroughly combined.

3. CHILL PIE Scrape mixture into cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. Serve.