Answers:
1 reduced fat graham cracker crust
1 (1/16 ounce) collection sugar-free lime gelatin
1/4 cup boiling water
1 (8 ounce) container fat-free whip topping
2 (6 ounce) key lime pie yogurt
In a roomy bowl, dissolve gelatin in boiling marine.
Stir in yogurt next to wire whisk.
Fold surrounded by whipped topping next to wooden spoon.
Spread in crust.
Refrigerate for at most minuscule 2 hours.
Don't know how old these are, but here's what I hold in my files;
Key Lime Pie
2 containers of FF push button lime pie yogurt
1 container FF cool whip
1 carton of SF lime jello
1 reduced calorie graham cracker crust
Dissolve 1/4 cup of hot water within jello. Add yogurt. Fold in cool lash. Pour into crust. Refrigerate at least 2 hours.
4 points per serving. 3 in need the crust.
8 servings.
I doubled checked the points on the Key Lime Pie for 8 servings and actually attain 3pts/serving. Maybe it depends on what type of yogurt you purchase. You might want to add adjectives the calories, fat grams and fiber for the full recipe and devide by 8.
Posted by WIGRAM7XS
MOCK KEY LIME PIE
1 pre made reduce solid Graham cracker pie crust
1 package (4 serving size) sugar-free lime Jell-0
1/4 cup boiling hose
12-oz or 2 6-oz light Key Lime Yogurt
1 (8-oz) Fat-free cool thrash, thawed contained by refrigerator
Dissolve jello into boiling water. Stir surrounded by yogurt and then fold surrounded by cool whip. Spread into crust. Refrigerate at lowest 2 hrs or overnight. Note: make sure you dissolve adjectives the Jell-0 in boiling marine. I stir the jello with a fork. tilt the bowl, you'll hold more water standing to stir beside. you can use and other flavors of yogurt and jell-0 for different pies. 8 servings @ 3WWP
I have never made that, but I hold mixed fat free switch lime pie yougurt and fat free cool lash together. You can eat it close to that, or put it into a graham cracker pie shell. Yummy!
1 (1/3 ounce) box sugar-free lime gelatin
1/4 cup boiling water
2 (8 ounce) containers knob lime pie-flavor light yogurt
1 (8 ounce) container frozen fat-free whip topping, thawed
1 reduced-fat 9-inch graham cracker crust
1. In generous heat-resistant bowl, dissolve gelating in boiling hose down.
2. With wire whisk, stir contained by yogurt; with wooden spoon, fold within whipped topping.
3. Transfer mixture to prepared crust; refrigerate overnight, or at lowest 2 hours.
I couldn't find one with jello, but here is another newspaper.
Key Lime Pie
POINTS(R) Value: 5
Servings: 10
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy
This Florida favorite's had a makeover! Reduced-fat and fat-free ingredients cut calories and fleshy without compromising texture or flavor.
Ingredients
6 oz pie crust
14 oz fat-free sweetened condensed milk
8 oz fat-free egg substitute
8 oz fat-free whip topping, thawed if frozen
1/2 cup fresh lime liquid, from key limes
Instructions
Preheat oven to 325oF. Place graham cracker crust on a baking sheet; set aside.
Whisk together condensed milk, egg substitute and lime liquid. Pour mixture into crust.
Bake until center looks set but still slightly quivery, like gelatin, roughly 15 minutes. Cool completely on a wire rack. Transfer to refrigerator and chill completely, in the region of 1 to 2 hours.
Spread whipped topping over cooled pie. Cut into 10 slices and serve.
I don't own the recipe for that, but Yoplait makes a slayer good push button lime pie yogurt in armour you're interested.
if you don't get it from someone here, shift to the library and see if they have a Weight Watchers cookery book. we have a couple here.
Here you go--I trademark this with any flavor that I can contest jello to yogurt. Try lemon sometime or peach--etc.
1 box sugar-free lime jello
1/4 cup boiling water
2 containers (8 oz. each) key-lime pie flavored yogurt or 3 containers if smaller oz.
1 container (8 oz.) frozen cool-whip, thaw
1 prepared 9" reduced-fat graham cracker pie crust
In large roast resistance bowl, dissolve jello in boiling wet. With wire whisk, stir surrounded by yogurt. With wooden spoon, fold in topping. Transfer to prepared crust and refrgerate overnight.
8 servings-3 points per serving
Key Lime Pie
POINTS(R) Value: 5
Servings: 10
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy
Ingredients
* 6 oz pie crust
* 14 oz fat-free sweetened condensed milk
* 8 oz fat-free egg substitute
* 8 oz fat-free whip topping, thawed if frozen
* 1/2 cup fresh lime liquid, from key limes
Instructions
* Preheat oven to 325oF. Place graham cracker crust on a baking sheet; set aside.
* Whisk together condensed milk, egg substitute and lime liquid. Pour mixture into crust.
* Bake until center looks set but still slightly quivery, like gelatin, almost 15 minutes. Cool completely on a wire rack. Transfer to refrigerator and chill completely, almost 1 to 2 hours.
* Spread whipped topping over cooled pie. Cut into 10 slices and serve.
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