2 tbsp cold water
1 tbsp fresh lime juice
1 1/2 tsp unflavored gelatin
4 oz (half of 8-oz package) fat-free cream cheese, softened
3 containers (6 oz each) Yoplait Light Think & Creamy Key lime pie yogurt
1/2 cup Cool Whip lite frozen whipped topping, thawed
2 tsp grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz)
- In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
- Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.
The extra-tart Key lime is smaller, rounder and yellower than the standard Persian limes found at most grocery-stores. When purchasing, look for smooth-skinned, heavy limes. These are indications the fruit is fresh and juicy. Unless you live in the Florida Keys, you might have to visit a specialty shop to find Key limes and you can expect to pay accordingly. An alternative to buying Key limes is to look for Key lime juice at your grocery store.
Prep Time: 15 min Total Time: 2 hr 15 min