anyone know a recipe for low fat/calorie key lime pie, or is that impossible?

Answer 1

Key Lime Pie - Light
This recipe is from the Cooking Light cookbook. I find this recipe to have excellent flavor and creaminess at half of the calories of traditional key lime pies. Try it and you will not be disappointed.
1 graham cracker crust
1 teaspoon unflavored gelatin
2 tablespoons cold water
1/2 cup fresh or bottled lime juice
2 large egg yolks
1 (14 ounce) can fat-free sweetened condensed milk
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup sugar
lime slices, for decoration (optional)
8 servings 1 pie

1. Prepare and bake graham cracker crust according to directions; set crust aside.
2. Sprinkle gelatin over water in a small bowl.
3. Combine lime juice and eggyolks in a small, heavy sause pan; cook over medium low heat until mixture thickens (about 10 min, stirring constantly, DO NOT BOIL. Add gelatin to lime juice mixture; cook 1 minute, stirring until gelatin disslolves. Remove from heat. Place pan in a large ice-filled bowl or until mixture comes to room temperature,stirring occasionally (do not let the gelatin mixture to set).
4. Strain gelatin mixture into a medium bowl; discard any solids. Gradually add milk, stirring with a wisk until blended, mixture will be very thick. Spoon into crust and spread evenly.
5. Preheat oven at 325°F.
6. Beat egg whites, cream of tartar, and salt at high speed of a mixture until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to the edge of the crust.
7. Bake at 325 F for 25 min; cool 1 hour on a wire rack. Chill 3 hours or until set.

Answer 2

This is the recipe that i exploit. I had real Key Lime pie in Key West, Florida and then started out testing exceptional recipes and this is the truest one that i have found....Very yummy!! Key Lime Pie it is a recipe for "real" Key Lime pie. Real Key lime pie is just not inexperienced and it does not have a tender "pudding" texture. The pie gets its real light yellow color from the egg yolks that predominate the ingredient list. And the texture is a "organization custard". Be careful that you don't over-bake the pie or it's going to be "rubbery". For first-rate outcome use fresh Key Limes, not bottled juice. The typical instruction does no longer put any meringue on the highest of the pie. It is a very simple recipe and simplest takes a couple of minutes to organize and 12 minutes to bake. I n g r e d i e n t s (crust) sixteen graham crackers, beaten three tablespoons sugar 1 cube (1/four lb) margarine or butter d i r e c t i o n s (crust) mix the ingredients and press them right into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until calmly browned. Situation on a rack to chill. _________________________ i n g r e d i e n t s (pie) four tremendous or extra massive egg yolks 1 14 ounce can sweetened condensed milk 1/2 cup contemporary key lime juice (roughly 12 Key limes) 2 teaspoons grated lime peel, inexperienced component most effective Whipping cream for garnish (not obligatory) d i r e c t i o n s (pie) Use an electrical mixer and beat the egg yolks except they're thick and turn to a mild yellow, do not over combine. Flip the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of of the lime juice. Once the juice is integrated add the opposite half of the juice and the zest, continue to mix unless blended (only some seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella within the eggs. S e r v i n g if you are making use of the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream. Servings: eight

Answer 3

DIABETIC KEY LIME PIE

1 (13 oz.) can evaporated skim milk
2 tsp. vanilla
2 env. plain gelatin
1/3 c. lime juice, strain if fresh
1 c. boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind
Green food coloring

Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal; blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest.
Makes 16 servings.

Answer 4

This is the recipe that I use. I had truly Key Lime pie in Key West, Florida after which began out trying out exceptional recipes and that is the truest person who I have discovered....very yummy!! Key Lime Pie This is a recipe for "truly" Key Lime pie. Real Key lime pie isn't inexperienced and it does now not have a smooth "pudding" texture. The pie will get its precise faded yellow colour from the egg yolks that predominate the factor record. And the feel is a "organization custard". Be cautious that you do not over-bake the pie or it'll be "rubbery". For nice outcome use recent Key Limes, now not bottled juice. The conventional training does now not placed any meringue at the most sensible of the pie. This is an overly functional recipe and simplest takes a couple of mins to organize and 12 mins to bake. i n g r e d i e n t s (crust) sixteen graham crackers, beaten three tablespoons sugar one million dice (one million/four lb) margarine or butter d i r e c t i o n s (crust) Mix the components and press them right into a nine" pie plate. Bake in a preheated 350F oven for 10 - 12 mins till frivolously browned. Place on a rack to chill. _________________________ i n g r e d i e n t s (pie) four big or additional big egg yolks one million 14 ounce can sweetened condensed milk one million/two cup recent key lime juice (roughly 12 Key limes) two teaspoons grated lime peel, inexperienced element simplest Whipping cream for garnish (non-compulsory) d i r e c t i o n s (pie) Use an electrical mixer and beat the egg yolks till they're thick and switch to a mild yellow, do not over combine. Turn the mixer off and upload the sweetened condensed milk. Turn velocity to low and blend in part of the lime juice. Once the juice is integrated upload the opposite part of the juice and the zest, retain to combine till mixed (only some seconds). Pour the combination into the pie shell and bake at 350F for 12 mins to set the yolks and kill any salmonella within the eggs. s e r v i n g If you're utilizing the whipping cream garnish, get ready the cream. Serve with a dollop of whipped cream. Servings: eight

Answer 5

I find this one yummy:
LOWFAT KEY-LIME PIE

1 box (.3 oz) sugar-free lime flavor gelatin
1/4 c boiling water
2 containers (8 oz ea) key lime pie-flavor light yogurt
1 container (8 oz) frozen fat-free whipped topping, thawed
1 prepared 9" reduced fat graham pie crust

In large heat-resistant bowl, dissolve gelatin in boiling water. With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping. Transfer mixture to pie crust; refrigerate overnight, or at least 2 hours.

Makes 8 servings 148 calories, 3.5g fat, 1g fiber (3 POINTS)

Answer 6

3 eggs, separated
1 (14 ounce) can EAGLE BRAND® Fat Free Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lime juice
2 drops green food coloring (optional)
1 (9 inch) reduced fat graham cracker crust
1/4 teaspoon cream of tartar
1/3 cup sugar

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F. In medium bowl, beat egg yolks; stir in EAGLE BRAND®, lime juice and food coloring (optional). Pour into crust.
In medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff, glossy peaks form.
Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12 to 15 minutes or until meringue is lightly brown. Cool. Chill before serving. Store leftovers covered in refrigerator.


Using fat-free unsweetened condensed milk and a reduced-fat graham cracker crust is the key to knocking 73% of the fat off regular key lime pie recipes."


cheers :)

check out others :)

http://search.allrecipes.com/recipe/quick.aspx?q1=key+lime+pie+&lnkid=65

Answer 7

If you want to diet, eat a healthy diet, but don't detract from a perfectly good dessert by trying to make it low fat/cal. Travesty!

Answer 8

I've been looking too. I think it's impossible. Oh well, who wants to mess with success.

Answer 9

try the weight watchers web site, they have some delicious recipes

Answer 10

go to cooks.com!