Ingredients for Key Lime Pie Sugar Free Splenda
- Sugar Free Shortbread Cookies
- Light Butter
- Unflavored Gelatin
- Skim Milk
- Non Fat Vanilla Yogurt
- Reduced Fat Cream Cheese
- ¼ cup Key lime juice
- Lime Zest
- Splenda Granular
- 1 cup heavy whipping cream
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How to Make Key Lime Pie Sugar Free Splenda
- Crush 1 ½ cups graham crackers into fine crumbs using a food processor.
- Combine graham cracker crumbs with ¼ cup melted unsalted butter. Press firmly into the bottom of a 9-inch pie plate.
- In a small saucepan, sprinkle 1 packet (1 ¼ teaspoon) unflavored gelatin over ¼ cup cold milk. Let it bloom for 5 minutes.
- Gently heat the gelatin mixture over low heat, whisking constantly, until the gelatin is completely dissolved. Do not boil.
- In a chilled bowl, beat 1 cup heavy whipping cream with an electric mixer until stiff peaks form.
- In a separate small bowl, gently fold in 1 teaspoon Splenda into the whipped cream.
- Refrigerate the whipped cream mixture while you prepare the filling.
- In a blender, combine 1 (8 ounce) package cream cheese, softened; ½ cup plain Greek yogurt; ¼ cup Key lime juice; and the zest of 2 Key limes. Blend until completely smooth.
- Add the dissolved gelatin mixture and 2 teaspoons Splenda to the blender. Blend for an additional 15 seconds.
- Pour the filling into the prepared graham cracker crust.
- Refrigerate the pie for at least 3 hours, or preferably overnight, to allow the filling to set completely.
- Top with additional whipped cream (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
15g
Fat
48g
Carbs
3g
