I'm looking for the recipe for weight watchers keylime pie it's made with yogurt and sugare free jello

Answer 1

1 reduced fat graham cracker crust
1 (1/16 ounce) package sugar-free lime gelatin
1/4 cup boiling water
1 (8 ounce) container fat-free whipped topping
2 (6 ounce) key lime pie yogurt



In a large bowl, dissolve gelatin in boiling water.
Stir in yogurt with wire whisk.
Fold in whipped topping with wooden spoon.
Spread in crust.
Refrigerate for at least 2 hours.

Answer 2

Pumpkin pie is just not the same without the crust and low cal crusts recipes result in a dreadful crust!!! Leave the crust intact but substitute low calorie ingredients for the filling. Get a can of Libby's pumpkin (not the pumpkin pie mix), the recipe is great. Do the following substitutions... Instead of canned evaporated milk (makes the creamiest pumpkin pies), use fat free canned evaporated milk. You won't know the difference. Instead of sugar, use Splenda Instead of whole eggs, use egg beaters. Sprinkle the top with nutmeg before putting into the oven. Follow directions with the above substitutions. It will be much healthier!!! A small amount of fat free Cool Whip for topping but not a lot, it has a relatively high sugar content.

Answer 3

I couldn't find one with jello, but here is another version.


Key Lime Pie


POINTS® 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 fat 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 whipped topping, thawed if frozen
1/2 cup fresh lime juice, 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 juice. Pour mixture into crust.


Bake until center looks set but still slightly quivery, like gelatin, about 15 minutes. Cool completely on a wire rack. Transfer to refrigerator and chill completely, about 1 to 2 hours.


Spread whipped topping over cooled pie. Cut into 10 slices and serve.

Answer 4

Here you go--I make this with any flavor that I can match 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, thawed
1 prepared 9" reduced-fat graham cracker pie crust

In large heat resistance bowl, dissolve jello in boiling water. With wire whisk, stir in yogurt. With wooden spoon, fold in topping. Transfer to prepared crust and refrgerate overnight.

8 servings-3 points per serving

Answer 5

1 (1/3 ounce) box sugar-free lime gelatin
1/4 cup boiling water
2 (8 ounce) containers key lime pie-flavor light yogurt
1 (8 ounce) container frozen fat-free whipped topping, thawed
1 reduced-fat 9-inch graham cracker crust



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

Answer 6

I don't have the recipe for that, but Yoplait makes a killer good key lime pie yogurt in case you're interested.

Answer 7

I have never made that, but I have mixed fat free key lime pie yougurt and fat free cool whip together. You can eat it like that, or put it into a graham cracker pie shell. Yummy!

Answer 8

if you don't get it from someone here, go to the library and see if they have a Weight Watchers recipe book. we have a couple here.